500g tomatoes (see note), split in half
½ teaspoon fine sea salt
½ teaspoon white (granulated) sugar
freshly cracked black pepper
30ml extra-virgin olive oil
1 tablespoon thyme leaves (or leaves from a few sprigs)
1 x 100g ball fresh burrata
good-quality extra-virgin olive oil
basil leaves, to garnish (optional)

I think we all know that gorgeous, juicy tomatoes at their peak are unbeatable with a drizzle of olive oil and a pinch of flaked sea salt. But for all the other times, when the tomatoes are lacking, you’re going to need to give them a hand. This is a recipe for those tomatoes.

View the recipe collection here


1.Preheat your oven to 120°C.
2.Place your tomatoes on a baking tray, cut-side up.
3.Sprinkle them with the salt, sugar, a good crack of pepper, olive oil and thyme.
4.Slowly soften the tomatoes in the oven for 2½–3 hours, until they are juicy, concentrated and beginning to brown at the edges. Remove and allow to cool.
5.Serve the cooled tomatoes with the burrata and a drizzle of good-quality olive oil.
6.A garnish of fresh basil leaves is a nice touch to finish, if you have them on hand.

Images and text from
Recipes for a Lifetime of
Beautiful Cooking by Danielle
Alvarez with Libby Travers,
photography by Alan Benson.
Murdoch Books RRP $55.