Preheat oven to 180º C.
Dry roast coriander seeds and caraway seeds in a non-stick pan till fragrant.
Cut tomatoes into thick strips, discard seeds, arrange them in a baking dish, sprinkle sea salt, drizzle 1 tbsp olive oil. Place the dish in the preheated oven and roast for 3 hours.
Crush roasted ingredients in a mortar with a pestle and transfer into a bowl.
Roughly chop red chillies, put them in a mortar and lightly crush with the pestle. Add this to the same bowl. Add sea salt and mix well.
Lightly crush olives with the pestle on the worktop and put them into the same bowl. Add red chilli flakes, thyme, lemon quarters and 5 tbsps olive oil and mix well.
Make alternate layers of the olive mixture and dried tomatoes in a sterilized container till all the ingredients are used up. Drizzle olive oil and serve as required.