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1.	Preheat the oven to 220°C/gas mark 7.
2.	Cut the tomatoes in half and sit them cut side up in an ovenproof dish. Sprinkle with the salt, sugar, thyme and olive oil.
3.	Put them in the oven, and immediately turn it off. Leave the tomatoes in the oven overnight or for a day without opening the door.

Feel free to substitute the homespun variety in any recipe that stipulates shop – bought sunblush (though I’d use about half; the shop ones are heavier per tomato). Frankly, they’re also wonderful eaten just as they are, with bread, cheese, or as a salad. I also make them exactly the same way with large tomatoes, roughly chopped – glorious with tuna too. This makes a fabulous instant pasta sauce, too.