Set the oven to 50C.
Cut the tomatoes in half, either across the fruit or lengthwise. Place them in a shallow baking dish.
Whisk the oils and pomegranate molasses together and lightly brush each tomato with the mixture. Sprinkle each tomato with pepper and salt.
Place in the oven and bake for 5 hours or more, until the tomatoes have shrunk and shrivelled. Remove from the oven and cool.
The tomatoes will last 10 – 14 days if kept covered in the fridge.