BOCCONCINI AND BASIL SALAD

8 medium egg tomatoes, halved
1 tablespoon olive oil
1 tablespoon balsamic vinegar
1/4 teaspoon cracked black pepper
240 g bocconcini cheese, sliced
1/4 cup loosely packed fresh basil leaves

CAPER DRESSING
1 tablespoon capers, drained
2 tablespoons olive oil
2 tablespoons balsamic vinegar
1 clove garlic, crushed

Place tomato, cut-side up, on oven tray; drizzle with oil and vinegar, sprinkle with pepper. Bake tomato, uncovered, in slow oven about 2 hours or until soft.