- 3kg small tomatoes, from the vine, halved
A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…
- 4 tsp herbes de Provence
- large bunch basil, leaves only
Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…
- 500ml light olive oil, plus extra for drizzling
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 2 tsp black peppercorn
Heat oven to 140C/fan 120C/gas 1. Spread the tomato halves over 2 large baking trays, cut-side up. Season with salt and pepper, scatter with the herbes de Provence and drizzle with a little olive oil. Roast in the oven for about 3-4 hrs, or until semi-dried and intensely red. They should be dry in the middle and have a chewy texture – the best way to test is to try one. Place a small basil leaf or piece of torn basil on top of each tomato half for the final hour of cooking.
Heat the oil and peppercorns in a saucepan. Pack into jars or heatproof containers (as before) and cover with the oil. Keep in the fridge for up to 1 week.