Step 1

Preheat oven to 100°C. Grease a large baking tray and line with baking paper. Top with an ovenproof wire rack.

Step 2

For the semi-dried tomatoes, spread tomatoes in 1 layer across rack and sprinkle with 1 tsp salt flakes.

Step 3

Place in oven and bake, turning halfway, for 7 hours or until tomatoes are dried but still plump. Set aside to cool.

Step 4

Increase oven temperature to 110°C. Wash jars and lids in hot soapy water, rinse, then dry well (alternatively, put through the hottest cycle of a dishwasher). Set lids aside and transfer jars to oven for 15 minutes. Remove from oven and set aside until cool enough to handle.

Step 5

Meanwhile, place lids in a saucepan of boiling water and boil for 5 minutes. Drain and set aside to air dry.

Step 6

Using small tongs or with clean hands, carefully pack tomatoes into the jars. Fill jars with oil, making sure tomatoes are completely covered. Wipe jar rims with paper towel and seal. Semi-dried tomatoes can be stored in a cool, dark place for up to 3 months, or refrigerated if the weather is particularly hot.

Step 7

For the confit garlic, place garlic in a small saucepan and add enough oil to cover. Bring to a gentle simmer over low heat and cook, swirling pan occasionally, for 12 minutes or until garlic is tender when pierced with a sharp knife.

Step 8

Remove from heat and set aside until cool. Transfer garlic mixture to a sterilised jar. Store, chilled, for up to 6 months.

Step 9

To make the semi-dried tomatoes and confit garlic on ricotta, spread ricotta over a serving platter. Top with tomatoes and confit garlic flesh squeezed from skins. Drizzle with oil from the confit garlic and scatter with oregano to serve.