Confit tomatoes

Method

1. Arrange the tomatoes in a deep baking dish that holds them snugly in a single layer (cut-side up, if halved). Scatter over the garlic and thyme, then submerge in the oil and balsamic. Season with salt.
2. Heat the oven to 90°C fan/gas ¼. Roast for 2 hours, turning any cut tomatoes halfway through, until very tender. The tomatoes shouldn’t take on any colour or look roasted, but they will be very soft and bursting with juice.
3. Carefully decant into sterilised jars, adding extra oil if needed to cover the tomatoes completely. Keep in the fridge for up to 2 weeks or, to keep them for longer, put the sealed jars in a large pan of water and bring to a simmer. Cook gently for 45 minutes, then leave to cool in the water – they’ll then last up to 6 months in a cool dark place. Once opened, eat within 2 weeks and keep in the fridge.