Preheat the oven to 150ºC / 300ºF.

Wash the tomatoes and prick each one with a fork. Place on a small non-stick baking tray with the thyme. Drizzle with a little olive oil and balsamic vinegar, sprinkle with salt, pepper and a pinch of sugar. Roll them around to coat each one.

Bake for 45 - 60 minutes, until they look slightly ‘shrivelled’.

When the tomatoes are ready, cook the pasta, as per the instructions on the packet and drain it.

Stir the crème fraîche through the pasta and layer it in a buttered oven-proof dish with the tomatoes, herbs, spoonfuls of ricotta, cubes of Gruyere and the grated parmesan cheese.

Place the dish on a baking tray and bake at 200ºC / 400ºF for 25 minutes.

Sprinkle with fresh herbs before serving.