Instructions: Place the tomatoes on a baking sheet cut side up. (Try to pack them in tightly so they do not collapse when they become soft.)

Sprinkle with salt pepper and 1/2 tsp sugar.

Drizzle with 2 tbsp olive oil.

Place in a preheated oven (220C/425F/Gas Mark 7) for 20-25 minutes then reduce the temperature to 300F/150C/Gas Mark 2 and cook for a further 1 1/2 hours or until the tomatoes are soft and caramelised around the edges.

Leave on the baking tray to cool.

To serve place two tomato halves on each plate.

Mix the olives and capers together and pile some on.

Place two more tomatoes on top then sprinkle parmesan over.

Whisk together 3 tbsp olive oil with I tbsp balsarnic vinegar and some seasoning and drizzle this around the tomatoes.

You can assemble this when the tomatoes are still barely warm or at room temperature.

Serves 4

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.