Roasted Tomatoes with Herbs

4 medium ripe tomatoes

2 tspns thyme leaves

sugar

salt

freshly ground black pepper

Dressing

2 tblspns olive oil

4 spring onions, finely chopped

2 garlic cloves, crushed

1 tblspn balsamic vinegar

2 tblspns shredded basil leaves

Preheat oven to moderate 180°C. Brush an oven tray with melted butter or oil. Place tomatoes in medium bowl, cover with boiling water, stand 1 minute, drain, rinse under cold water. Peel tomatoes, cut horizontally in half, scoop out seeds. Place tomatoes, cut side up, on prepared tray, sprinkle with thyme, sugar, salt and pepper. Bake for 20 minutes or until tomatoes are tender but not mushy, cool.

To Make Dressing: Heat oil in small pan, add spring onions and garlic, stir-fry over medium heat until soft, cool, stir in vinegar. Serve tomatoes cut side down, spoon over dressing, sprinkle with shredded basil.