1large box baby plum or cherry tomatoescut in half
1bulb garlicbreak into cloves but leave in skin and squash
salt & pepper
Preheat oven to 100 C Fan. Line a baking tray with some parchment paper and place the tomatoes on the paper, skin side down. Scatter over the garlic cloves and a generous amount of dried oregano, season with a little salt and ground black pepper. Place in an oven and cook for 4-5 hours. The tomatoes will dry up but should still be a little soft to the touch.
Pop the garlic out of its skin and place in the sterilised jars along with the tomatoes. Completely cover the tomatoes with olive oil and seal the jars.
This recipe is not too prescriptive with quantities, make up what you have room to store.