Step 1

Lay tomatoes on a tray. Tomatoes go into the oven for about 90 minutes, (you can even leave them in overnight at a low heat).

Step 2

Season the tomatoes with salt, sprinkle over with some sugar as well. The salt and sugar combined speed up the drying process.

Step 3

Cut the thyme and add sliced fresh garlic.

Step 4

In 90 minutes you will see cherry tomatoes shrink down. Extra virgin olive oil gives a nice earthy flavor to the tomatoes. Place the tomatoes in the oven preheated up to 200 degrees Fahrenheit and cook long and slow for an hour and a half.

Step 5

For the roast tomato salad: put some watercress and chopped onions. Drop warm tomatoes over the watercress with onions.

Step 6

Add some balsamic vinegar, salt and pepper. Sprinkle some extra virgin olive oil. Done! Cook this recipe with a photo!