Roasted Tomato Caprese

1. Preheat oven to 275°F.
2. Remove the seeds (not the cores) from the plum tomatoes and place on a baking sheet; drizzle with olive oil and balsamic vinegar and sprinkle with sugar, salt, pepper and garlic powder.
3. Bake for 2 hours and then let the tomatoes cool to room temperature.
4. Slice up the mozzarella into 10 slices and layer a roasted tomato and basil leaf on top of each one.
5. Drizzle with olive oil and finish with a sprinkle of maldon salt.