Drying Tomatoes

Split plum tomatoes lengthwise and arrange cut-side up on racks so that the slices are not touching each other. Sprinkle lightly with salt and dry in an oven at 120°F/49°C until they are leathery, about 24 hours. Pack the tomatoes in sterilized jars with a peeled garlic clove and fresh rosemary or basil. Cover with good quality olive oil and store in a cool, dry place. These tomatoes are best eaten after they have mellowed for a week or two and do not need rehydrating.