Step 1

Preheat the oven to 150°C/gas mark 2

Step 2

Slice the Piccolo cherry tomatoes horizontally, (it's important to cut through the middle this way so you get the nice cross section of seeds) finely chop the garlic cloves and the thyme leaves

Step 3

Place all in a bowl and toss with a drizzle of oil. Arrange cut-side up on a baking tray and sprinkle with flaky sea salt and freshly cracked pepper

Step 4

Place in the oven and cook for 35–45 minutes or until just starting to dry out, then remove from the oven. Depending on your preference you can cook for slightly less time for a juicier tomato, or cook longer for a a pleasantly chewy result

Step 5

You can use straight away, or they'll keep for a few days in the fridge. If you want to preserve for longer (up to a month) you can submerge completely in oil and store in a jar in the fridge