• tomatoes, roma are best, but any kind will do
• salt to taste
• vinegar
• herbs
• garlic
• olive oil

• Cut each tomato in half and squeeze out excess moisture, scoop out seeds and remove stem.
• Place on screens or racks, cut side up.
• Salt lightly.
• To oven dry, place on foil lined baking sheet in 200 degree (90 C.) pre-heated oven.
• Allow 6-8 hours.
• They should be shriveled and like leather.
• Store in glass jar with lid.
• To use, fill jar with half boiling water and half vinegar for a few minutes.
• Drain.
• Add herbs and garlic to taste.
• Cover with olive oil.
• Marinate in refrigerator for at least 24 hours.
• Will keep indefinitely.
• Use at room temperature.

I sometime slice round tomatoes and dry them. Cherry tomatoes, halved dry nicely.