Poached tomatoes with mozzarella

[Serves  4]

6 large tomatoes, peeled
1 cup olive oil
2 bay leaves
2 tbsp brown sugar
250g assorted cocktail tomatoes
4 slices toasted ciabatta
2 mozzarella balls, torn
50g toasted pine nuts
30g basil leaves

FOR THE DRESSING
½ cup reserved olive oil
2 tbsp red wine vinegar
½ red onion, finely chopped
Sea salt and black pepper

1. Score a cross on the base of each tomato. Place the tomatoes, olive oil, bay leaves and sugar in a pot over a low heat and poach gently, covered, for 20 minutes, turning carefully halfway through cooking time