20 cherry tomatoes, halved through the equator
1 courgette, thinly sliced
2–4 garlic cloves, peeled but left whole
2 tbsp fresh mint leaves
4 sprigs thyme, leaves only
250g/9 oz plain flour
100ml/3½ fl oz balsamic vinegar
10g/â…“ oz caster sugar
1 tbsp olive oil
120ml/4 fl oz olive oil
pinch salt
70g/2½ oz sunflower seeds
50g/1¾ oz tomato purée
150g/5½ oz salted butter
1 free-range egg
15g/½ oz full-fat milk
50g/1¾ oz parmesan, grated
125g/4½ oz sun-dried tomatoes