Remove stems from tomatoes. Arrange in single layer in shallow 6-cup (1.5L) baking dish. Drizzle with oil; sprinkle with thyme, garlic, sugar, 1/2 teaspoon salt and 1/4 teaspoon pepper. Roast in 400F oven for 10 to 15

minutes or until skin shrivels slightly.

In blender, blend cream, eggs and flour until smooth; pour over tomatoes. Sprinkle with cheese. Reduce temperature to 350F; bake for about 25 minutes or until puffed and golden. Makes 4 servings.