leaves from 2 large sprigs thyme
1 tbsp olive oil
2 tbsp maple syrup
2 tbsp balsamic vinegar
1 tsp wholegrain mustard
Heat oven to 200C/fan 180C/gas 6. Halve the tomatoes and put them, cut side up, in a single layer in a large ovenproof dish or baking tray.
Scatter over thyme leaves. Drizzle with the oil, season generously, then bake for 30-40 mins or until the tomatoes are soft and juicy. Leave to cool.
Can be roasted and chilled up to 3 days ahead. Bring to room temperature before serving.
To serve, carefully lift the tomatoes onto a serving plate and pour over some of the juices from the roasting dish.
Whisk together the maple, vinegar, mustard and a little seasoning to make a dressing, drizzle over the tomatoes and scatter with a few more thyme leaves.
Recipe adapted from: Good Food