Cut a small slit into the bottom of the tomato and gently squeeze the skin off, keeping the tomato intact. Discard the skin. In a small saucepan over medium heat, add the sugar and peeled tomatoes.
This Roman-style square slice is crisp and thin where it counts, with just enough cushy bounce to hold lashings of sweet tomato sauce, stringy mozzarella and fresh basil. The perfect, and deceptively ...