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1
Cut each basil leaf in half, break up the sprigs of thyme and chop the bay leaves.
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2
You also want to core each tomato and, using a sharp knife, make a small cross on the opposite end of the core.
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3
Bring a pot of water to the boil and have some ice cold water ready on the side.
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4
Drop the tomatoes into the boiling water a couple at a time.
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5
Leave them there for only 10 seconds, then remove and plunge them into the cold water to stop them cooking further.
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6
Once they are cool, peel the tomatoes.
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7
The skins should come off easily but if not you can put them back in the boiling water for a few more seconds.
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8
Halve the peeled tomatoes and scoop out the seeds.
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9
Lightly pat the tomatoes with paper towel, to soak up any extra moisture.
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10
If you aren't in a hurry, you can also leave them cut side down on the paper towel for a couple hours to bring out even more moisture.
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11
Brush the tomatoes with olive oil and place them on a baking tray, cut side up.
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12
Inside each tomato put a slice of garlic and a little of each herb.
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13
Season with the salt, pepper and sugar.
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14
Bake at 110 C for about four hours, turning halfway through.
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15
When ready, the tomatoes will be a bright red and slightly wrinkled.
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16
Leave them to cool before putting them in a bowl along with any extra herbs and oil left over on the tray.
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17
Cover with olive oil and store in the fridge until you want to use them.
