Tomatoes with a sweet and concentrated flavour that make a welcome addition to salads, pasta sauces or homemade pizza, or simply add to a cheese and charcuterie board.

Makes 1 jar.

INGREDIENTS

250g cherry tomatoes
1 tablespoon extra virgin olive oil, plus extra to fill the jar
¼ teaspoon flaky salt

METHOD

Cut the cherry tomatoes in half and put in a bowl with the oil and salt. Gently toss to combine.

Lay cut side up on an air fryer tray (draw style fryer) and dry at 120°C for 40 minutes.

Once cold layer into a sterilised jar and fill with the extra olive oil. Use a clean skewer to remove any air pockets.

Tomatoes will keep in the fridge for up to 2 weeks. Allow to come back to room temperature before serving.