You will need
4 tsp sea salt
Freshly ground black pepper
4 tsp caster sugar
200ml white balsamic vinegar or white wine vinegar
100ml olive oil (you may need a little more)
1. Preheat the oven to 100°C /gas mark ¼. Halve the tomatoes and scoop out the seeds with a spoon. Put the halves, cut side up, on wire racks set in roasting tins (the tomatoes shouldn’t touch each other). Sprinkle each with salt, pepper and sugar. Leave for 15 minutes so the flavours can penetrate, then turn over.
2. Put the tomatoes in the oven. The length of time it takes to dry them depends on the size and juiciness of the tomatoes, but take a look after three and a half hours and see how they are doing. (I usually find that large plum tomatoes take more than four hours.) They should be shrunken but still a little plump, and not at all brittle.
3. Carefully take them off the rack (they can stick a bit, but try not to tear them). Leave to cool a little, then put them in a broad shallow bowl, pour over the vinegar and leave them for an hour.
4. Put the tomatoes with the vinegar into a warm, dry sterilized jar and top up with the olive oil; the tomatoes must be completely covered. Seal with a vinegar-proof lid and use within four months. Once they’re opened, keep them in the refrigerator and eat within four weeks.
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