A deep summer recipe.Slice 3kg small to medium-sized Roma tomatoes in two length-wise. Gut them (i.e. remove the seeds) and place on a large baking sheet cut side up. Sprinkle with sea salt and place in a hot, dry sun (if windy, so much the better).

To speed up the drying process angle the baking sheets and turn periodically throughout the day to follow the sun.

Bring indoors at night to a cool, dry place.

Depending on the weather conditions and the size of the tomatoes the drying process will take 2 – 3 days. The tomatoes will be ready when they are leathery and pliable but not dried out.

If the weather turns bad, then continue the drying process in the an oven (temperature set to 100c).

They can be stored in a container as is, in the freezer, or placed in jars (scrupulously cleaned), alongside some rosemary sprigs and topped with olive oil.