Slow-roasted whole truss tomatoes with oregano and caraway salt

There was a moment at Berta this year when I became slightly obsessed with the flavour of caraway, the smell of it is so savoury and something about it always makes me hungry. As is my want, I tried it many ways with most things. This salt, however, became a firm favourite and its smoky and intense flavour brings out the umami characteristics of a roasted ripe tomato.