Cut the Kumato® tomatoes in half and place in a single layer, cut side up, onto a lined baking tray. Drizzle the oil over the Kumato® tomatoes, scatter over the thyme and season well with salt and pepper.
Preheat the oven to130°C fan forced. Cook for 1½-2 hours until the Kumato® tomatoes are semi-dried. Turn the oven off and leave the Kumato® tomatoes to dry in the residual heat for 2 hours. Reserve any pan juices.
Arrange to Kumato® tomatoes on a serving board, top with olives, parmesan and herbs. Spoon over the pan juices then drizzle with olive oil and vincotto. Season with salt and pepper and serve.