Slow-cooked tomatoes with basil

• small tomatoes↗3kg kg

  from the vine, halved

• herbes de Provence↗4 tsp tsp
• basil↗large bunch

  leaves only

• light olive oil↗500ml ml

  plus extra for drizzling

• black peppercorn↗2 tsp tsp

Step-by-step instructions

1. 1

   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.

2. 2

   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.