Heat up the oven to 170°C or have the BBQ ready.

In a small saucepan, melt the butter, add the onions and fry for a few minutes.

Add the sugar, cinnamon, cumin, salt, pepper and bay leaves and cook for a few more minutes.

Cut a deep cross on the top of each tomato and then place each on a piece of aluminum foil.

Add a spoonful of the mixture on top of each tomato and fold up the tinfoil to make a pouch. If cooking on the bbq add a second layer of tin foil to stop the tomatoes burning inside.

Whack on the bbq or place pouches on a baking tray and pop in the oven for about 30 minutes.

Carefully open the pouches and serve with little sour cream or serve them on a plate with the sticky sauce.