Season: July to September. I love the gutsy flavor of these tomatoes and like to serve them as part of a crisp smoked bacon and beet salad or a hearty couscous salad with plenty of fresh cilantro. There are times, though, when I can’t resist eating them from the jar! Ideally, the fruit would be sun-dried, but slowly drying them in a very low oven achieves similar and very pleasing results.

　　

Ingredients

makes three to five 4-ounce jars

　　4 1/2 pounds tomatoes

　　2 teaspoons salt

　　2 teaspoons granulated sugar

　　7 tablespoons white wine vinegar

　　3/4 to 1 1/2 cups olive, canola, or sunflower oil

　　

Step 1

Preheat the oven to 200° to 225°F. Cut the tomatoes in half around their middles and scoop out the seeds with a teaspoon. Put the tomatoes, cut sides up, on a wire rack with a baking sheet underneath to catch any drips. Sprinkle a few grains of salt and sugar on each cut tomato half. Leave for 10 to 15 minutes for the seasoning to begin to permeate the tomato flesh, then turn the tomatoes so their cut sides face down on the rack.

　　

Step 2

Set the rack of tomatoes atop the baking sheet in the oven and leave them to dry for 6 to 10 hours; the drying time will depend on their size and juiciness. The tomatoes are ready when they are dry to the touch but still a little plump and fleshy. They’ll have reduced by about 90 percent, and the total weight after drying will be about 7 ounces. Don’t let the tomatoes dry until they become brittle. Remove from the oven and allow to cool, then transfer to a shallow dish. Pour the vinegar over the tomatoes, cover, and let stand for about 30 minutes.

　　

Step 3

Pack the tomatoes into sterilized jars (see p. 21) to within 3/4 inch of the top of the jars. Distribute the vinegar between the jars and then cover the tomatoes completely with the oil, tapping the jars to expel any trapped air. Seal with lids (see p. 22). Store in a cool, dry place and use within 4 months. Once opened, store in the fridge, always make sure the tomatoes are fully covered with oil, and use within 6 weeks.

　　

VARIATION

Step 4

Use half balsamic and half white wine vinegar if you prefer. A tablespoonful or two of finely chopped preserved lemons (p. 118) is a flavorful addition.

　　The River Cottage Preserves Handbook by Pam Corbin.Pam Corbin has been making preserves for as long as she can remember, and for more than twenty years her passion has been her business. Pam and her husband, Hugh, moved to Devon where they bought an old pig farm and converted it into a small jam factory. Using only wholesome, seasonal ingredients, their products soon became firm favorites with jam-lovers the world over. Pam has now hung up her professional wooden spoon but continues to "jam" at home. She also works closely with the River Cottage team, making seasonal goodies using fruit, vegetables, herbs, and flowers from her own garden, and from the fields and hedgerows.