Ingredients

  • Roma tomatoes, halved lengthwise
  • Extra virgin olive oil
  • Sea salt
  • Freshly ground black pepper
  • Freshly torn basil leaves

Directions

  1. Preheat oven to 120C. Fit a metal rack over a baking tray.
  2. Arrange tomato halves on rack, cut-side up. Brush with a generous quantity of oil, then sprinkle with salt, a little pepper and basil.
  3. Bake for 4-5 hours until tomatoes have shrunk considerably and edges are shrivelled.
  4. Allow to cool on rack.
  5. Store for up to one week, refrigerated, in a flat container in single layers separated by sheets of baking paper.