6 tomatoes on the vine
2 cloves garlic, peeled and thinly sliced
2 sprigs of thyme, picked and finely chopped
1 tbsp caster sugar
1 pinch salt
1 pinch pepper
50 ml rapeseed oil

Salt and pepper

1. Take out the eyes of the tomatoes and halve each one.
2. Place on a baking tray, cut side facing up.
3. Peel and finely slice enough garlic to put two pieces on each tomato half.
4. Pick approximately 1⁄2 bunch of thyme and chop as fine as you can.
5. Generously sprinkle over the tomatoes.
6. Season the tomatoes with table salt, black pepper and sugar, be more generous with the sugar to help give added sweetness.
7. Drizzle with Kentish rapeseed oil.
8. Bake in a warm oven at 100°C for approximately 8 hours until the tomatoes have dried out, intensifying their flavour.