This is nicked from the Danks St Depot cookbook by Jared Ingersoll.
Start with a clean dry pan and form a sugar caramel.
Then add in garlic and thyme with red wine vinegar and oil.
You end up with a sweet and sour syrup packed with garlicky and herby flavour.
It is essentially the best thing you could introduce to a tomato – sweet, fruity and beautiful.
Topped with a few anchovies, it makes a dinner in itself.