Few foods pack a burst of deliciousness into as small a morsel as oven-dried cherry tomatoes. When deprived of moisture in ...

Oven-drying tomatoes takes about six hours ... Let them cool and store them in an airtight container in the fridge. Once dried, sun-dried tomatoes can be used to add a bright pop of freshness ...

When the sun isn't shining (we're in England after all), you can replicate it by placing the salted, halved tomatoes on a baking tray and baking in a low oven until dried.

Sun dried tomatoes have most of their moisture removed through a days-long drying process. This makes their skin thicker, which helps to stop bacteria and microorganisms from spoiling the fruit.

Meanwhile, for the mayonnaise: Put the sun-dried tomatoes and their oil in a food processor with the salsa. Process until smooth. Transfer to a small bowl and mix in the salt, mayonnaise, and chives.