* 16 large, good flavoured Tomatoes or 32 cherry tomatoes
* 2 teaspoons of Caster sugar
* A few sprigs of Thyme
* 500ml of Extra virgin olive oil
* Sea Salt and Black pepper

===Method===
* With a sharp knife, cut the Tomatoes in half.
* Lay them out on baking trays, lined with greaseproof paper, sprinkle with sugar and drizzle them with a little Olive Oil.
* Pick the thyme leaves off and sprinkle over the tomatoes, if you have lots of thyme you can lay the sprigs amongst the tomatoes for extra flavour.
* Place them in the oven for about 7 hours, or until most of the moisture has been removed - check them every hour or so as you don't want them to be crispy!
* Remove them and leave them to cool
* Sprinkle a Sterilised jar with Salt and Pepper and add the sprigs of Thyme.
* Add the Tomatoes and cover with Olive Oil.
* They should keep for 6 months if refrigerated and always covered with Oil.

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