Pre-heat the oven to 200C/390F/gas 6.

Bring a pot of water, large enough to hold the tomatoes, to the boil.

Fill a bowl with iced water.

Cut a cross into the skin of each tomato at the base.

Cook the tomatoes for around 30 seconds, or until their skins split.

Remove the tomatoes from the boiling water and plunge into the iced water bowl.

Remove from the iced water and skin and halve the tomatoes.

If the tomatoes are very juicy, remove the seeds, we kept ours in.

Add oil to a pan and fry the tomatoes with garlic and about 3/4 of the thyme.

Cook until the tomatoes soften.

In an ovenproof frying pan, melt sugar, butter and balsamic vinegar.

Cook until this sauce is thick and gooey looking. Lay in the tomatoes in the pan and place the pan aside to cool.

Roll out the pastry to a rough circle about 1cm larger than the frying pan.

Lay the pastry on top of the tomatoes, making sure to tuck the pastry in around the edges.

Cut some air vents in the pastry.

Bake until golden, around 30 minutes.

Run a knife around the edge of the pastry snd put a large plate on the top of the pan.

Very carefully invert the pan there will be lots of juices. (Don’t do as I did and remember that the handle will be hot!).

Leave to cool for about 5 minutes.

Scatter some capers and thyme over the tart and serve.