Preheat the oven to 110F fan-forced and line a large baking dish with baking paper.

In a large bowl, combine the oil, seasoning, salt, pepper and garlic.

Add the tomatoes to the bowl and mix them together until they are all coated in the oil.

Spread them into the baking dish in a single layer with the cut side facing up. Pour any excess oil and herbs etc over the top of the tomatoes then sprinkle with basil leaves.

Bake the tomatoes for 1 hour.

Take the dish out of the oven and carefully flip all the tomatoes so they are cut-side down.

Cook for another 2-3 hours or until they are a deep red colour and the skins have shriveled.

Allow them to cool enough so you can handle them and then remove and discard the skins.

If you're not going to use them in the next few hours, they can be kept for up to a week if coated in oil and stored in the fridge.

They can also be frozen.

Once you've used the tomatoes, keep the oil for a very special treat.