Candied Cherry Tomatoes

1 tablespoon olive oil

1 pint cherry tomatoes

2 tablespoons butter

3 sprigs thyme

2 tablespoons brown sugar

Salt to taste

Heat olive oil over medium to medium-high heat in a medium skillet.  Add cherry tomatoes and cook, stirring frequently, until the tomatoes begin to soften and the skins start to split. This should take about 5 minutes. Add butter and let melt. Add sprigs of thyme and brown sugar, and cook, stirring, until sugar is dissolved. Season generously with salt. Lower heat so mixture doesn't boil, and gently cook until sauce is thick and syrupy, and the tomatoes are soft and beginning to collapse, about 5 more minutes.

Serving suggestion:

Serve warm atop baguette slices spread with homemade ricotta.