For 6 people
Preheat the oven to 120°C. Halve plum or cherry tomatoes and arrange cut-side up.
Season with salt, a pinch of sugar, garlic, thyme and a drizzle of olive oil.
Roast 1 h 45 to 2 h until concentrated and tender.
Pack in a jar and cover with olive oil; cool and refrigerate.
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