A bumper tomato year? Confit them and they’ll keep for weeks.
Halve cherry tomatoes, lay them cut side up and scatter over thin slices of garlic and thyme leaves. Pour olive oil generously over them and season with pepper and a good sprinkle of sea salt. Slow-roast at about 100°C for 2–2½ hours.
Jar them under their oil and keep them in the fridge. Always use a clean fork to take them out, never fingers. Save the oil for cooking. They’re sublime on pizza or on homemade ricotta.