Step 1

Cut 200g (1 cup) cherry tomatoes in half.

Step 2

Put the tomatoes in a bowl and add 1 tbsp olive oil and sprinkle over ¼ tsp salt. Mix together.

Step 3

Lay the tomatoes cut side up on the air fryer tray.

Step 4

Cook the tomatoes at 120C (250F) for 40 minutes in a drawer style air fryer.

Step 5

Lay the tomatoes on the shelves cut side up. Cook the tomatoes at 120C (250F) for 60 minutes in the oven style air fryer

Step 6

If you have an oven style air fryer you can make a larger quantity of sun dried tomatoes. It is worth swapping the trays around during the drying process so at the tomatoes dry evenly. Leave to cool

Step 7

Open freeze the tomatoes on the trays they cooked on and then put into a freezerproof container, put on the lid and store in the freezer for up to 3 months. Add directly from frozen to soups, sauces and other recipes.

Step 8

Fill the sterilised jar with the tomatoes. Fill up with the 100 ml (½ cup) olive oil or until the tomatoes are completely covered in oil. If there are a lot of bubbles use a skewer to let them rise to the top of the jar and pop!

Step 9

Store the tomatoes in oil in the fridge for up to two weeks. Take out of the fridge 20-30 minutes before using.