Oven Roasted Cherry Tomatoes

These beautiful jewels of cherry tomatoes come from Adrian Izzard, the PhD bio chemist turned organic farmer of salads in Cambridgeshire, who sells in farmers markets all over London. All through the winter Adrian produces a huge range of salads most of us have never heard of, such as mizuna, claytonia, Komatsuma, tatsoi, green in snow (fiercely hot mustard leaves), to name but a few from his extra ordinary range.

Having a jar of oven dried tomatoes to call on for dramatically upping the game on virtually anything is a great cook's secret. Just adding a few to a tomato sauce will deepen and enhance the flavour.

Also a perfect solution to dealing with a glut of tomatoes. Never mind how beautiful these look.

Wash to remove any dust or mud

Cut in half, sprinkle with some sea salt flakes, adorn with thyme and a very light anointing of olive oil, maybe a bayleaf or two and into the oven on 50C for 12 hours

12 hours later, the jewels are now little powerhouses of the most intense and concentrated tomatoness

Into a steralised glass jar, cover with olive oil and put in a clove or so of garlic and a sprig of fresh thyme