If you’re growing tomatoes, it’s been a bumper year. Confit them and they’ll keep for weeks in the fridge.
Halve cherry tomatoes across the middle and lay them cut side up in a tin. Scatter over thinly sliced garlic and thyme leaves. Pour in olive oil generously, enough to cover the bottom of the pan, then add pepper and a good sprinkle of sea salt, because tomatoes love salt. Slow-cook at 100–120°C for 2 to 2½ hours, checking at 2.
Pack them into a clean jar, cover with the oil and keep them in the fridge. Always use a fork or tweezers to get them out, never fingers, or they won’t keep. Don’t waste the leftover oil either, it’s glorious for cooking or drizzling. My favourite way to eat them? On pizza, or perched on a spoonful of homemade ricotta.