Halve <quantity>2<unit>cups</unit></quantity> of cherry tomatoes and place them in a bowl

Add <quantity>1<unit>tsp</unit></quantity> of salt

Add <quantity>½<unit>tsp</unit></quantity> of sugar

Add <quantity>1</quantity> smashed garlic clove

Finely chop <quantity>10</quantity> basil leaves and add to the bowl

Add <quantity>1<unit>cup</unit></quantity> of red wine vinegar

Cover the bowl with cling film, pressing it against the surface, and let it sit for 1h at room temperature to set the flavors

Toast <quantity>1</quantity> slice of sourdough bread at <temperature>500<unit>°F</unit></temperature> 5m until golden

Rub <quantity>1</quantity> garlic clove over the toast

Cut the bread in half

Slice <quantity>1</quantity> mozzarella ball

Plate the bread slices and top one of them with the fresh mozzarella

Plate the tomatoes in a serving bowl with the liquid. The marinated cherry tomatoes are ready

Top the other bread slice with a portion of the marinated cherry tomatoes and add some of the liquid

Garnish with picked basil leaves and chili powder to taste

Add the juice of <quantity>¼</quantity> of a lemon and drizzle with olive oil to taste

Finish with salt to taste. The fresh mozzarella & tomato crostini is ready

Enjoy!