Preheat the oven to 150°C, fan 130°C, gas mark 2. Line a large baking tray with greaseproof paper.
Add the tomato halves, scattering them with the brown sugar, vinegar, thyme and dried chilli flakes. Finally drizzle each tomato with ½ teaspoon of olive oil.
Place in the oven for approx 4 hours until semi-dried but still moist. There must be no obvious wateriness to them. A little burning and browning around the edges is desirable.
Allow the tomatoes to cool before arranging on an attractive plate with their juices.
Spoon drops of Philadelphia over the tomatoes, and scatter with the parsley, olives, anchovies and sliced red onion.
Make the dressing - mix the garlic, lemon juice and extra virgin olive oil in a bowl and drizzle it over the salad. Finally, scatter over the lemon zest.
Cook's tip: Use Philly Light as a lighter option!
*All information included in this recipe has been provided by Mondelez UK.