Preheat the
oven to 300F, Gas 2. Put the tomato, cut side up, on a rack over an oven
tray. Sprinkle with salt, black pepper and a pinch of sugar. Roast for 2
hours, then remove from the oven and allow to cool. Combine the oil and
basil in a saucepan, and stir gently over medium heat for 3-5 minutes,
or until very hot, but not smoking. Remove from the heat and discard the
basil. Mix 2 tablespoons of oil with the vinegar. Store the rest in the
refrigerator. Toss together the tomato, lettuce and bocconcini. Arrange
the salad in a shallow serving bowl and drizzle with the dressing.
If baby
bocconcini are not available, use regular bocconcini and cut them into
quarters.
