-
1
Preheat oven to 100C / 220F.
-
2
With a knife cut crosses into the skin of the tomatoes.
-
3
Put them into boiling water until it is easy to remove their skin (should take a minute or two).
-
4
Dash them in cold water and remove skin.
-
5
Quarter and remove seeds.
-
6
Distribute on a baking sheet.
-
7
Dribble tomatoes generously with olive oil.
-
8
Set a little bit of the herbs aside (for garnish).
-
9
Remove the leaves/needles (I chopped the needles roughly) from the rest of the herbs and sprinkle over tomatoes.
-
10
Sprinkle everything generously with superfine sugar.
-
11
Season with salt and pepper.
-
12
Put the tomatoes into the oven (middle shelf) for 1 hour.
-
13
Cut garlic in fine slices.
-
14
Cut cheese in fine slices - the cheese slices should not be bigger than the tomato pieces in the oven.
-
15
When the tomatoes were in the oven for 1 hour, distribute slices of garlic and cheese on top of the tomato pieces.
-
16
Put them back into the oven again and give them another 5 minutes.
-
17
Remove from oven, drizzle with some olive oil (optional, I didn't and they were still delicious) and garnish with the herbs you set aside.
-
18
Serve them either on individual plates (you then need a fork) with crusty bread or as a crostini topping on some toasted french stick slices.
