Step 1

Preheat the oven to 250f. If desired, prepare a baking sheet by lining it with parchment paper.

Step 2

Prepare the tomatoes by washing, drying, slicing in half, and removing the small core.

Step 3

Place the tomatoes, in a single layer, cut side facing up on the baking sheet.

Step 4

Sprinkle with salt. Then place in the oven at 250f, propping the door open with a wooden spoon.

Step 5

Roast the tomatoes until the moisture evaporates from them and they become pliable and soft, but not squishy. The tomatoes should not be baked to the point of brittleness.

Step 6

Allow tomatoes to cool on the baking sheet before transferring them to long-term storage.

Step 7

Remove tomatoes from the oven and allow them to cool to room temperature.

Step 8

Meanwhile, wash and dry a half-pint mason jar and a lid in hot soapy water. Rinse clean and place on a clean kitchen towel or paper towel to dry.

Step 9

Once completely cooled, season with desired dried herbs and spices.

Step 10

Pack the tomatoes into the jar tightly, then pour high-quality olive oil over the dried tomatoes to cover completely.

Step 11

Transfer to the fridge and store for up to 2 months.