Slow-roast tomato tatin - Good Food Middle East

Ingredients

• 25g butter
• splash of good olive oil
• 800g medium and small mixed tomatoes, halved across the middle and seeds roughly scooped out
• 1 tbsp light soft brown sugar
• 1 tbsp red wine vinegar
• 1 tbsp fresh thyme leaves or oregano, plus extra to serve
• 375g block all-butter puff pastry
• plain flour, for dusting