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. Remove pot from heat and allow tomatoes to rest in olive oil for 5 minutes. Remove tomatoes with a slotted spoon, reserving poaching oil.Halve cocktail tomatoes and toss in reserved olive oil.For the dressing: Whisk together ½ cup reserved olive oil and red wine vinegar. Stir through red onion and season.To serve: Arrange poached tomatoes on a platter with ciabatta, mozzarella, assorted cocktail tomatoes, pine nuts and basil leaves. Drizzle with the dressing.Words and images:Fairlady magazineTo receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.
24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.