Quick tomato confit

Blanch, peel, seed and quarter 6 plump ripe tomatoes. Heat 800ml olive oil in a pot and add the tomatoes, 3 sliced garlic cloves, 2 seeded and sliced red chillies, 4 sprigs fresh thyme, 2 bay leaves and freshly ground black pepper.

Reduce the heat and simmer gently for about 10 minutes. Transfer to sterilised glass jars and season with Maldon salt. Pour in enough oil to cover and refrigerate for up to 2 weeks. Spread on bruschetta, use as a pasta sauce or toss through salads.