Semi-Dried Tomatoes

• 24 vine-ripened roma (plum) tomatoes
• 100 ml (3½ fl oz) extra virgin olive oil

Cut the core from each tomato using the point of a sharp knife and place a small cross on the top of the tomato. Bring a large saucepan of water to the boil and have a large bowl of iced water at hand.

Blanch the tomatoes in 2–3 batches in the boiling water for approximately 30 seconds. Refresh immediately in the iced water. Peel the skin from the tomatoes and cut into quarters lengthwa