The recipe for these semi-dried tomatoes evolved from one in our earlier book, Turquoise. We developed it as a way of recreating the intensely flavoursome sun-dried tomatoes that proliferate in Turkey through the hot summer months. There, they are dried in the sunshine, along with capsicums and chilli peppers, but this slow oven-roasting method works almost as well. They are a stalwart of our pantry and we use them with abandon, as we would deli-bought sun-dried tomatoes: in salads, casseroles, pilafs and sauces – or just on their own as part of a mezze selection. The dried tomatoes keep for ten days, or for several months, if packed in oil in sealed sterilised jars.