8 plum tomatoes or
any types of tomatoes, halved
8 cherry tomatoes, halved
1 tbs thyme leaves
2 tbs brown or granulated sugar
1 clove garlic, sliced
mozarella cheese, sliced
basil leaves, fresh or dried
1) Make a little incision with a sharp knife in the top of each one. Blanch the tomatoes in boiling salted water for 10 seconds. Drain and immediately plunge into a bowl of iced water, this will make the skins easier to remove. Peel and cut in half lengthways. Remove all the seeds with a teaspoon.
2) Heat the oven to 120C. Drizzle the base of a shallow roasting tin big enough to hold all of the tomatoes with 1 tbs olive oil, season and sprinkle in half the sugar. Put the plum and cherry tomatoes in the tin, cut-side up, in one layer. Drizzle with one tablespoon olive oil, season and sprinkle with the remaining sugar. Scatter the thyme leaves and garlic slices over and around the tomatoes.
3) Bake for 1-2 hours until the tomatoes begin to shrivel up. Halfway through the cooking time, turn the plum tomatoes over and remove the cherry tomatoes.
4) Toss the cooked tomatoes with the mozarella and basil, and check the seasoning. Serve on individual plates with a drizzle of olive oil.