To oven dry tomatoes:
Using ripe, tasty tomatoes, cut them in half – across the middle for round ones, lengthways for plum – and lay cut-side up on an oiled baking tray.
Season with salt and pepper and then scatter chopped garlic, thyme leaves and pinch of sugar. Drizzle with rapeseed or olive oil and put the tray into the oven at 140C for about 3 hours or until the tomatoes are half the original size but still moist.
Use them hot straight away or leave them to cool – they will keep in the fridge for about a week – freeze them in small bags or sieve them to make passatta.