16	Roma tomatoes
	extra virgin olive oil
	kosher salt
	ground black pepper
	thyme sprigs
4 teaspoons	shallot, finely minced
2¾ teaspoons	chives, minced
1¼ teaspoons	Balsamic vinegar
[TO SERVE]
	Serrano ham
	baby watercress

1. Peel, seed, and quarter tomatoes lengthwise.
2. Line baking sheet with foil. Drizzle with olive oil and sprinkle with salt and pepper.
3. Lay tomatoes cut side down. Drizzle with more oil and sprinkle with more salt and pepper. Top each tomato with a small thyme sprig.
4. Bake at 250 degrees for 1½ to 2 hours.
5. Remove thyme sprigs. Refrigerate tomatoes in oil.
6. Chop tomatoes finely. Combine with shallot, chives, and balsamic vinegar.
7. Plate tomatoes on Chinese spoons garnished with Serrano ham and baby watercress.