Well preserved

Alex Elliott-Howery, co-founder of Sydney food community Cornersmith, has 80 classic recipes for pickles, chutneys and relishes.

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These preserved tomatoes are excellent thinly sliced through pasta, in tomato salads or with ricotta and pepper on toast.

OVEN-DRIED PRESERVED TOMATOES

Preparation time: 20 mins, plus at least 7 hours drying, plus 20 mins sterilising

Storage: Up to 6 months Makes: 3 x 300ml jars

• 2kg tomatoes

• 2 tsp salt

• 375ml (1½ cups) white wine vinegar

• 185ml (¾ cup) water

• 75g (⅓ cup) caster sugar

• flavourings, such as peeled garlic, black peppercorns, thyme, oregano sprigs, basil stems (optional)

• 170ml (⅔ cup) olive oil or vegetable oil, extra to fill jars

Preheat your oven to its lowest setting. We set ours to 65°C, but most domestic ovens can go only as low as 100°C. You can also use a dehydrator if you have one.

Cut your tomatoes in halves or quarters, depending on their size. Place them on a baking tray lined with baking paper. Sprinkle with the salt and put them in the oven.

For ovens set to 100°C, the tomatoes can take 7-9 hours to dry. For ovens set to 65°C, the tomatoes can take 10-12 hours to dry. You want your tomatoes to still maintain some plumpness. If your oven feels too hot, you can wedge the door open with a wooden spoon to increase the airflow. (If using a dehydrator, refer to the manufacturer's instructions for advice.) When the tomatoes have finished drying, leave to cool completely.

Sterilise your jars and lids.

Make your brine by combining the vinegar, water and sugar in a small, non-reactive saucepan. Place over low heat and stir to dissolve the sugar. Bring to simmering point, then turn off the heat.

When the jars are cool enough to handle, add any flavourings you wish to use, such as 1 garlic clove, 4 peppercorns and 1 thyme sprig. Carefully pack the dried tomatoes into the jars. Pour the hot brine over the tomatoes, filling each jar only three-quarters of the way up.