Warm cherry tomato with thyme

I like the taste of cooked tomatoes much more than raw ones, but seem a bit of a waste to cook beautiful little cherry tomatoes.

So this method of warming cherry tomatoes at 55˚ for half an hour using a low temperature cooker, seasoned with salt, pepper, olive oil and thyme is the best compromise.

They stay plum, the skin just cracked and the flavour and warmth have gone in.