Although sun-dried tomatoes are Italian in origin, they make an excellent companion to tapas, their flavor blending well with Spanish food. While they are available from most delicatessens, the flavor of the homemade variety is fresher and superior.

Ingredients

4 ½ lb/2 kg cherry tomatoes about 1 in (2.5 cm) in diameter, halved
24 garlic cloves, peeled
10 g finely chopped fresh thyme
Sea salt
Black pepper
40 fresh basil leaves
1 qt/1 L olive oil, plus

 

Method

1.Lay the tomatoes out, cut side up, on drying racks that will fit in your oven (the mesh should be such that the air is able to circulate around the tomatoes and fine enough to prevent them from falling through as they shrink with dehydration). Intersperse the tomatoes with the garlic cloves and sprinkle with thyme, salt and pepper.

2.Place the drying racks over the racks in the oven. Bake at 300°F/150°C/Gas 2, with the door slightly open, for 6 to 7 hours, keeping an eye on the tomatoes. If they show signs of burning, lower the temperature. Remove from the oven before they are completely dried. Cool and set aside for immediate use, or preserve in sterilized jars mixed with the basil leaves and covered in olive oil.