Makes about 3 jars
Preparation time: 45 minutes
Cooking time: 4-6 hours
Oven temperature: 100°C

• 2kg cherry tomatoes
• 10ml castor sugar
• 120ml olive oil
• 2 cloves garlic, sliced
• 2 sprigs of fresh rosemary
• 2 sprigs fresh thyme
• 30ml lemon juice

1 Wash the tomatoes and dry them. Cut each one in half length ways. Line baking trays with baking paper. Place the tomato halves on the baking trays with the cut side facing upwards.

2 Sprinkle with the sugar, 45ml salt and some freshly ground black pepper. If you have a convection oven, switch the fan on. Dry out the tomatoes in the preheated oven for 4-6 hours, depending on the size of the tomatoes. They should shrink but still be slightly moist in the middle.

3 Meanwhile, heat the olive oil with the garlic and herbs. Once it is hot, remove the pan from the heat and set aside. Just before the tomatoes are ready, strain the olive oil. Reheat and add the lemon juice.

4 Sterilise the pickling jars and fill them while the bottles and the tomatoes are still warm. Pack the hot tomatoes in tightly and press them down with the back of a spoon. Pour in the olive oil mixture, making sure that the tomatoes are completely covered and that there is a layer of oil over the top. Seal the jars with the lids.

5 Leave for 2 hours and then re-tighten the lids. Store in the fridge. Alternatively, cook the jars in a water bath for 45 minutes (see the instructions for the tomato salsa below) and then you will able to store them in the cupboard for up to 4 months. Once opened, eat within a week.

GOOD IDEA Use in salads and pastas, on pizzas and sandwiches, or spooned over roast meat, chicken or grilled fish.

Words and image: Ideas magazine