Watch our step-by-step video to find out how to make dried tomatoes at home.

1. Slice tomatoes in half, vertically down middle. Gently squeeze out seeds over a plate, using fingers or a spoon to remove pulp.

2. Lay halves, cut side down, on kitchen paper to drain.

3. Turn tomatoes over, cut side up, and generously sprinkle insides with salt.

4. Lay tomatoes, cut side down, on a wire rack over a baking sheet. This will let air circulate when cooking. Leave just enough space between tomatoes so that they do not touch.

5. Cook at 110°C (90°C fan) mark ¼ for 10-12hr until wrinkled and leathery. It’s essential that tomatoes are completely dried, otherwise they can ferment in oil they’ll be stored in.

6. Allow to cool, then put tomatoes into a sterilised jar, not packed too tightly. Pour over enough oil to cover. Seal and label, they should keep for at least 6 months.

Find out how to make oven dried tomatoes on the Good Housekeeping website: http://bit.ly/2VwZR8N

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