300g Cherry Tomatoes
2 tbsp olive oil
2 tbsp balsamic vinegar
few sprigs of Thyme
Mix all of the liquids together and add a bit of pepper and salt. Toss the tomatoes in the marinade and pop them on a baking tray. Drizzle with any left over liquid and ley some sprigs of thyme on top.
Roast for 2 hours at 100 degrees (C)
Take the thyme sprigs and squeeze them 3 times so that the crispy leaves sprinkle over the tomatoes.
Either enjoy as a side dish or leave to cool and throw them in a salad.
This could also be nice with our Strawberry Balsamic Vinegar instead of regular Balsamic.