Great as a dinner party starter and bursting with summer flavours
Prep:15 mins
Makes enough to fill 3 x 500ml jars
3kg small tomatoes, from the vine, halved4 tsp herbes de Provencelarge bunch basil, leaves only500ml light olive oil, plus extra for drizzling2 tsp black peppercorn
STEP 1Heat 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.STEP 2Heat 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.
