This is a great way to preserve a bumper crop. And it's also a useful snack to go with cheeses and cold meats. Once the tomatoes have been eaten, the oil from them can be kept for a great tomato-infused dressing.
1kg large cherry or baby plum tomatoes, stalked and halved lengthways
Approx 250-300ml olive oil
A few sprigs of thyme
4 garlic cloves, peeled and thinly sliced
Pre-heat the oven to 135C/gas mark 1 or lower if you have a fan oven.
Lay the tomatoes, cut side up, on a baking tray lined with greaseproof paper. Place in the oven for a couple of hours or until they have dried to about two-thirds of their size.
Transfer the tomatoes to a sterilised Kilner jar. Heat the oil with the thyme and garlic then pour on to the tomatoes, seal the lid and leave to cool. These will keep in the fridge for 1-2 months, and the oil will solidify when refrigerated so you will need to leave them out for a while before using.Reuse content