Drop one in your mouth and the explosion of flavour makes you immediately want another.
How to: Cut piles of tomatoes in half and put them in a tray cut side up (where the juice cannot flow over). grind on black pepper, be really generous with fresh thyme from the garden, grind on salt to taste and sprinkle 1 teaspoon sugar per tray.
Put in a normal (preferably not fan) oven at 180 deg C for an hour and half. Turn down to 120 deg C and leave in the oven 3 hours. Turn the oven off and allow to cool inside. Pop into a container and keep in the fridge. These will only keep for about two weeks.
Eat at room temperature. Ooooh yum. Put into a salad roll, eat by themselves with a pre dinner drink. They are so moorish that it is hard to stop eating them.
I made this recipe after looking at HEAPS of different recipes. I did not peel the skin off the tomatoes as that is too much work and low ovens for 8 hours or overnight just drive me mad.
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