Preheat oven to 200 degrees Fahrenheit.

Slice the tomatoes very thinly (about the thickness of two quarters stacked on top of eachother) and place on a cookie sheet. Drizzle olive oil and balsamic vinegar on top. Generously sprinkle sugar (to caramelize) and lightly sprinkle salt and pepper. Roast tomatoes in the oven for 1.5 hours.

Slice baguette in 1/2 inch slices. Brush the slices with olive oil and let sit for 30 minutes

Put in oven on broil for about 4 minutes (keep an eye on it**) about 15 minutes before you are ready to serve.

To assemble your bruschetta, place mozzarella and tomatoes on the toasted baguette and then sprinkle with fresh basil. I like to add a bit more olive oil and salt, but you always have to taste a couple to get the seasoning right, ya know?