Ingredients (makes 2 cups)
6 x 400g cans whole peeled tomatoes
6 garlic cloves, peeled, halved
8 sprigs fresh oregano
8 sprigs fresh thyme
2 tablespoons extra virgin olive oil
1 teaspoon sea salt
½ teaspoon cracked black pepper
Olive oil, to store
Preheat oven to 140C/120C fan-forced.
Drain tomatoes. Cut each tomato in half lengthways. Pat tomatoes dry with paper towel. Transfer to 2 large rimmed baking trays, arranging tomatoes cut-side up in a single layer. Add garlic, oregano and thyme to trays. Drizzle with oil. Sprinkle with sea salt and cracked black pepper.
Bake for 2 hours or until tomatoes have collapsed. Set aside to cool. Remove and discard oregano, thyme and garlic. Transfer tomatoes to an airtight container. Add enough olive oil to cover tomatoes. Refrigerate for up to 1 week. When ready to use, remove tomatoes from oil and pat dry with paper towel to remove excess oil. Add to stews, soups, frittatas, pasta dishes, salads and dressings.