What's For Dinner? Winter Caprese Salad

I absolutely love Italian and Italian-inspired food.  However, it's a difficult time of year to find fresh, perfectly ripe ingredients to cook with.  So what do you make instead?  Winter Caprese Salad!  It's perfect for tomatoes that aren't at their peak not to mention caprese salads are on my top 5 list of favorite foods.

4 Vine-ripe tomatoes (or any kind you like)
Olive oil
Salt and pepper
Bufala mozzarella (or other variety)
Pesto

Slice tomatoes in half and toss with 1/2 cup olive oil and salt/pepper to taste.  Place cut-side down on a cookie sheet and bake at 200* for two hours or until soft.  I'm actually cooking at 250* to cut down on time because I'm already hungry.
Let the tomatoes cool, then serve one whole tomato with a slice of mozza drizzled with pesto.  Simple yet delicious.  Makes a great appetizer for company or dinner for yourself 'n' love.

'07 Desert Wind ruah to drink (opened last night - I can't believe it's still around!)

I am also baking up a multi-grain baguette.  You can make the pesto yourself, but Central Market (my fave grocery store) sells delicious pre-made pesto.  They also have a great selection of cheeses, including mozzarella, in the flat-rate salad bar.  Feta is only $9.99 a pound versus Athena's $18.99 a pound!