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Slow roast plum tomatoes and home made yogurt cheese

By Paul Bloxham
Serves 4

500g Greek yogurt
1 tbsp sea salt
Extra virgin olive oil
12 ripe plum tomatoes
1 tbsp of chopped fresh thyme
1 tbsp of sea salt
Freshly milled pepper
4 cloves of finely chopped garlic
1 bunch of basil
1 demi baguette, finely sliced on the bias and toasted
Watercress to garnish

1. To make the yogurt cheese, mix together the yogurt and salt. Place the yogurt mixture in a clean tea towel, suspend it in a sieve over a bowl and refrigerate it for 6 hours.

2. Slice the tomatoes in half and lay them cut side up in a baking tray lined with the basil, sprinkle over the salt, pepper, garlic and thyme and drizzle with olive oil. Bake at 100C for 1 and a half hours, cool.

Serve with sliced cross sections of a baguette, drizzled with oilive oil, and griddle fried; and a little watercress.