Dinner for 1. Tomatoes with roasted apricots and mozzarella

Next to a combination of tomatoes and peaches, I think this is my second favourite, which I have been enjoying for years. Sometimes with mozzarella. Sometimes with burrata. Sometimes, with cured meat (prosciutto, jambon de Bayonne, or other French hams).

Heat the pan, add extra virgin olive oil, and apricots cut side down, letting them fry for some time until they get some colour. After, turn around and fry for a few more minutes, adding thyme, rosemary, or oregano to the pan. Sprinkle apricots with salt and a bit of sugar and turn over, letting the sugar caramelize. Take off the pan and put on a serving plate. Arrange tomatoes, pour over the juices from the pan, and some olive oil. Add mozzarella and sprinkle freshly ground pepper and basil leaves. Serve.