Slow-roast tomatoes

Serves 4.

16 medium-sized tomatoes
olive oil
thyme leaves
2 balls of buffalo mozzarella
small bunch of parsley

Set the oven at 160C.
Remove the stalks from the tomatoes and put the fruit into a small baking dish (they should fit snugly).
Drizzle with olive oil and season with salt and black pepper.

Pull the thyme leaves from their stalks and toss with the tomatoes and seasoning. Bake until they are collapsing - a good hour or more.

Pull the mozzarella balls in half. Place half on each plate and season with olive oil and coarsely chopped parsley leaves.
Serve the roast tomatoes alongside.