Slow Roasted Tomato and Basil French Toast

Preheat the oven to 110ºC. Halve the tomatoes and spread them cut side up over a baking tray. Drizzle over a little olive oil and top with thyme leaves. Season with salt and pepper and bake in the oven for 3 hours.
Peel and slice the onions using a thin slicing disc on a Compact Food Processor. Heat a large saucepan over a medium heat and add the vegetable oil, onion slices and the sugar. Fry gently for 20 minutes, stirring regularly. Keep warm.
Grate the cheese into the wiped out Compact Food Processor using the extra fine grating disc, then crack in the eggs. Add the double cream, oregano, garlic powder, paprika, sugar and salt and whisk together with the whisk attachment. Pour into a deep roasting tray big enough for several slices of bread to lay in to soak. Cut the bread into 4 slices about 2cm thick and lay in the custard to soak for 5-6 minutes, turning halfway through.
Peel and crush the garlic cloves. Preheat a frying pan over a medium heat and add the olive oil, a knob of the butter and the crushed garlic cloves. Lift up a soaked slice of bread carefully and allow excess custard to drip from it. Fry for a couple of minutes on each side, long enough to gain a golden colour on each side and to cook the custard in the middle of the bread without drying it out. Repeat with the other slices (you may have to cook in batches).
Drain the french toast briefly on kitchen paper, then serve on a plate topped with some caramelised onions, tomatoes, mozzarella balls, watercress and basil leaves. Serves 4