- batch tomatoes (any quantity and any size, from cherry to plum)
A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…
- olive oil, for brushing and covering
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- basil or oregano, for topping
Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…
Heat oven to 140C/120C fan/gas 1. Halve tomatoes and arrange over a baking sheet, cut-sides up. Brush lightly with olive oil and put a small piece of shredded basil or oregano on each. Sprinkle with seasoning and bake for 2-3 hrs, depending on size, until semi-dried.
Pack into jars and pour over olive oil. Use for salads, sauces, pizza and pasta. Store in the fridge for up to a week.