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.
To store, place the cool Kumato® tomatoes into a jar, cover with extra virgin olive oil and store in the fridge for up to 3 months.
TipTip: the oil will thicken and look cloudy once chilled. Remove the jar from the fridge 15-30 minutes before serving.
TipServing suggestion; spoon the semi dried Kumato® Tomatoes onto a serving platter or board, top with smashed Sicilian olives, shaved parmesan and micro herbs or rocket leaves. Drizzle with olive oil from the jar and fig vincotto. Season and serve.