This is for Mariette in Holland

Set your oven to a very low temperature – 100oC

Slice roma tomatoes into half, lengthways

Toss them in olive oil, dried herbs of your choice and some freshly ground black pepper

Lay them out on a foil lined (or non-stick) tray in a single layer and roast for 6-8 hours

The time will depend on the water content of the tomatoes so keep an eye on them as they dry so they don’t burn or if you feel they need more time

`this technique really brings out the sweetness of the tomatoes – you could also try a de-hydrator

Store in a sealed jar in olive oil

Variations: try with caraway seeds and tarragon! Add fresh garlic cloves in the last hour and some thyme – YUM