Instructions: Immerse the tomatoes in a bowl of boiling water for 15 to 30 seconds depending on ripeness to loosen the skins then plunge into cold water. Remove and peel away the skins.

Halve the tomatoes and scoop out the seeds if you wish.

Place the tomatoes cutside up on the oiled base of the large roasting tin. Sprinkle with salt pepper the sugar and thyme.

With the cold plain shelf on the second set of runners hang the roasting tin on the third set of runners in the roasting oven.

Cook for 8 to 10 minutes.

Hang the roasting tin on the third set of runners in the baking ovenand cook for 10 to 15 minutes or until the tomatoes are tender but still retain their shape.

For the dressing whisk 100ml of the olive oil with the orange juice mustard and vinegar.

Heat 2 tbspn oil in a frying pan on the simmering plate.

Add the shallots or spring onions and fry for 6 to 8 minutes until golden and tender.

Take off the heat then pour in the dressing to warm through.

Arrange 5 tomato halves on each serving plate.

Top with the shallot halves.

Spoon over the dressing and sprinkle with chopped chives and thyme sprigs to serve.

To make it easier to peel shallots first plunge them into a bowl of boiling water and leave for a few minutes to loosen the skins then drain and peel.

roasting softens tomatoes and enhances their natural sweetness to delicious effect. Make sure you buy full flavoured tomatoes (vineripened ones are ideal) or better still use homegrown ones when available.

Serves 6

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