Preheat oven to 180degC. Place the halved tomatoes on a lightly oiled baking tray. Sprinkle each with a little caster sugar, salt and picked leaves of thyme. Place in oven and roast until softened and releasing their juices, about one hour. Remove, cover with foil and leave until they reach room temperature.
Toast the bread on both sides until golden. Rub one side of each toast with the cut clove of garlic and brush with olive oil. Place a piece of tomato on each toast, then top with the Burrata. Season with salt and freshly cracked pepper.
Photography by Andrew Payne, Photographix