Wash and halve your tomatoes and tip onto oven trays, making sure the layer is even and air flow can get around the tomatoes.
Place in the oven at the lowest setting you have until the tomatoes have lost their juiciness and are small, dry and sweet. This can take quite a few hours, so if you trust your oven you can leave it overnight, otherwise start early in the morning!
Pack into jars, tucking in a sprig or two of fresh herbs as you go – oregano and thyme are lovely additions.
Pour over olive oil and seal tightly. Leave for at least a week before eating and store in the refrigerator once opened. The resulting olive oil is delicious on salads or vegetables too.