Slow-cooked tomatoes with basil

Ingredients 3kg small tomatoes, from the vine, halved 4 tsp herbes de Provence large bunch basil, leaves only 500ml light olive oil, plus extra for drizzling 2 tsp black peppercorns Method Heat oven to 140C/fan 120C/gas 1. Spread the tomato halves over 2 large baking trays, cut-side up. Season with salt and pepper, scatter with the herbes de Provence and drizzle with a little olive oil. Roast in the oven for about 3-4 hrs, or until semi-dried and intensely red. They should be dry in the middle and have a chewy texture – the best way to test is to try one. Place a small basil leaf or piece of torn basil on top of each tomato half for the final hour of cooking. Heat the oil and peppercorns in a saucepan. Pack into jars or heatproof containers (as before) and cover with the oil. Keep in the fridge for up to 1 week.