When I came across cherry tomatoes selling cheap a little while back, I couldn’t resist. This was my mini ‘tomato day’, well, couple of hours, not with all the family but just me, and not to make passata but to make ‘sun-dried’ cherry tomatoes.
A little olive oil and smoked salt, a couple of hours in a very slow oven and once cooled they were ready to put into jars drizzled in more olive oil to preserve them (not that they lasted too long!)
Zoë Boccabella 