Tomato confit

Put the cherry tomatoes and vines in a dish with basil stems and leaves, thyme, rosemary, bay leaves and peppercorns.

Cut the base off the garlic cloves, smash them and add them.

Cover with olive oil, pushing the herbs under and making sure the garlic is submerged.

Bake at 225F for two to three hours until the tomatoes wrinkle and just start to burst.

Cool, pull out the stems and herbs, then pour through a colander to separate the tomatoes and garlic from the oil, handling the tomatoes gently.