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