I simply had to put this up, my friend Justin (the papster) told me about this. So as you can see all, credit goes to him! As we are not a country that can rely on sun, a cheap way of creating the condensed flavour you get from sun blushed toms is to simple and effective. first line a baking tray with rocksalt, take a pack of cherry toms cut them into halves and place on top of the salt and blast in the oven on 200c for 5-10 minutes. Turn the oven off and leave them in over night, the next morning chuck them in a jar with some good olive oil and enjoy! The flavour will be more intense than your usual tom and slightly salty, most of the moisture would have gone. Remember to keep the salt and use for the next 10+ batches, because you will do them again.