If you’re lucky enough to grow your own tomatoes, or you just happen to have a bunch of tomatoes lying around, this is a fantastic way to use them up.
Use in pastas, bruschettas or as part of an antipasti platter.
To make these, halve a bunch of cherry tomatoes and place in a baking dish, cut side up. You can place these pretty close together as they’ll shrink considerably while in the oven. Drizzle over a little olive oil and sprinkle with salt and pepper.
Bake at 100C / 220F for 3 – 4 hrs, until small and shrivelled. Store in an airtight container in the fridge and bring to room temperature before eating.
Caroline Feeds 
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