Line two rimmed baking trays with aluminium foil. Trim and discard the stem ends of all the tomatoes. Cut the tomatoes into two lengthwise or four if your tomatoes are big. Arrange them in a single layer, cut sides up on the trays.

Season the tomato pieces with salt, pepper, sugar and the herbs.

Bake them at 150C (300F) for about 2 hours and then at 120C (250F) for about 45 minutes or so until the tomatoes are dry and feel slightly soft in the centre.

Let them cool in the oven. Once theyu2019re completely cool, transfer to an airtight glass jar and add enough extra virgin olive oil so the tomatoes are submerged. Refrigerate. You can also refrigerate them without the oil, of you prefer that. These oven-dried tomatoes keep well for up to 3 months in the freezer in zip lock/ freezer bags.