Lay tomatoes on a tray. Tomatoes go into the oven for about 90 minutes, (you can even leave them in overnight at a low heat).
Season the tomatoes with salt, sprinkle over with some sugar as well. The salt and sugar combined speed up the drying process.
Cut the thyme and add sliced fresh garlic.
In 90 minutes you will see cherry tomatoes shrink down. Extra virgin olive oil gives a nice earthy flavor to the tomatoes. Place the tomatoes in the oven preheated up to 200 degrees Fahrenheit and cook long and slow for an hour and a half.
For the roast tomato salad: put some watercress and chopped onions. Drop warm tomatoes over the watercress with onions.
Add some balsamic vinegar, salt and pepper. Sprinkle some extra virgin olive oil. Done! Cook this recipe with a photo!