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- 1). Remove stems and clean the tomoatoes. Cut tomatoes in half and discard any particularly hard cores from very large tomatoes. Place the tomato halves on a baking tray and sprinkle with pinch of salt. A natural sea salt is best. Add chopped herbs. Basil or oregano work very well but mint or rosemary are also acceptable options. Sprinkle the herbs over the tomatoes.
- 2). Place the trays of tomatoes in the bottom of the oven. Heat the oven at the lowest possible setting, which is usually around 100 degrees, although 80 is perfect if your oven temperature goes lower. Cook for about eight to 10 hours. Leave the oven door slightly open for the last hour of cooking. Check them from time to time, as dried tomatoes can be moist or very dry depending on your tastes.
- 3). Wash the jars and lids in boiling water. Pack the tomatoes into the jars, adding garlic or mint to vary the flavors if making a large batch. Top the jar with extra virgin olive oil until the tomatoes are submerged.
- 4). Seal each jar with a waxed paper cover and close with the lid. Leave the jars to cool, and then put to the refrigerator or cold pantry. Add labels with the date and variety.
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