Serves 6-8

For the tomatoes:

4 Tbs sugar

6 Heirloom/salad tomatoes, halved

2 Tbs fresh thyme

¼ cup balsamic vinegar

Salt and pepper

To serve:

1 loaf ciabatta, sliced and toasted

6Tbs basil Pesto

200g ricotta cheese

Micro herbs

Sprinkle the sugar into a cold pan, then place the tomatoes, cut side down onto the sugar.

Place the pan on the stove on a medium heat, then allow to heat up and the sugar to caramelize.

Once the sugar has melted and is a light golden brown, sprinkle the thyme over the tomatoes, then add the balsamic vinegar and allow to bubble and simmer for two minutes.

Turn the tomatoes over, season with salt and pepper, then leave to simmer for another couple of minutes before serving.

Spread the toasted bread with pesto, then top with the ricotta. Arrange the tomatoes on top, then garnish with micro herbs.