SUN BLUSHED TOMATOES

I just love the sweetness of these tomatoes. You can buy them, but they are incredibly expensive, instead grab the last of your home-grown tomatoes, cook and serve in salads, on pizzas and pasta dishes. They will keep in the fridge for a good couple of weeks.

1 kilo tomatoes

Quality olive oil, 3 cloves of garlic, peeled and sliced

A generous sprig of fresh thyme

1 tsp of caster sugar

Salt and pepper to taste

1. Heat your oven to 275 F/140C/Gas Mark 1. Cut the tomatoes in half and place on a non-stick baking sheet with the cut-sides up. Sprinkle with olive oil, garlic, thyme leaves and the caster sugar. Season generously and cook for two to three hours depending on the size of the tomatoes.

2. When the tomatoes are curling at the edges, and have shrunk between thirty and fifty percent, remove and allow to thoroughly cool on the tray. Pack the tomatoes into clean jars and pour over olive oil. Store in the fridge.