Boil water in a pot, make incisions to your tomatoes and blanch for 15 minutes. 

Let them get cold and peel off skin and take out seeds. Add tomatoes in a baking pan and marinate with olive oil, thyme, garlic, sugar, salt and pepper. Bake in the oven at 145C for 40 minutes.

Cut courgettes in thin slices and add in a bowl with orange filets, pepper slices, spinach, mozzarella and pine nuts. Add olive oil and vinegar and toss well.
Take tomatoes out of the oven and place in a bowl with sunflower oil in order to preserve in the fridge for a long time.  

Garnish with basil leaves and sundried tomatoes.