Printed with permission from Rose Murray.

2 cups cherry tomatoes (about 1lb)
2 tbsp olive oil
1 tbsp chopped fresh thyme (or 1 tsp of dried thyme)
2 cloves garlic, crushed
2 tsp granulated sugar
salt and pepper
1 cup cream
3 extra large eggs
2 tbsp all-purpose flour
1/2 to 3/4 lb shredded mozzarella cheese (about 2 cups)

Preheat the oven to 400 degrees
Remove the stems from the tomatoes. Arrange in a single layer in a shallow 6-cup baking dish.
Drizzle with the olive oil, sprinkle with the thyme,garlic, sugar, 1/2 tsp salt and 1/4 tsp pepper.
Roast in oven for 10 -15 minutes or until the skin shrivels slightly.

In a blender, blend the cream, eggs and flour until smooth. Pour over the tomatoes. Sprinkle with the cheese.
Reduce the oven temperature to 350 degrees and bake for about 30 minutes or until puffed and golden.
Serve immediately with a salad and crusty bread.