Preserve us: making the most of tomatoes

1.5kg ripe tomatoes, preferably plum
Maldon sea salt
6-8 whole peeled garlic cloves
1 small bunch fresh rosemary or thyme
1 bay leaf
approx 350ml extra virgin olive oil

1. Cut plum tomatoes in half lengthways or, if you’re using ordinary tomatoes, cut them the usual way. Remove the seeds or, if you prefer, leave them, but bear in mind that the tomatoes will take longer to dry out.
2. Place the tomatoes on a wire rack set over a baking tray. Sprinkle the cut sides with a little sea salt, turn them over and let them drain for at least 30 minutes. Meanwhile, preheat the oven to 110C/225F/gas mark ¼.
3. Turn the tomatoes back the other way. Wipe the baking tray dry and arrange the tomatoes close together but not touching, so that they can dry out properly.
4. Place the tray in the preheated oven for 10-14 hours so that they are shrivelled and shrunken, their flavours deeply concentrated and still soft – altogether more succulent than the usual leathery shop-bought variety.
5. Pack into a sterilised 500g jar together with the garlic cloves, the rosemary or thyme, bay leaf and olive oil. You could also place a layer of good black olives halfway up the jar for a more impressive presentation.