Sun Dried Tomatoes

In the Mediterranean, it is not uncommon to see tomatoes drying on the flat roof tops. The abundance of tomatoes, and also the many home grown ones, makes it an easy way to use up all that years crop. The method was easy, chop in half, put in a baking tray , cover with netting (so the birds won't eat them) and leave on the hot flat roof to dry. When dry, put in a jar, season and cover with olive oil.

The lack of flat roofs here, leads to the option of baking the tomatoes:
Wash, pat dry and half the  tomatoes. If they are larger, quarter them.

Cover a baking sheet or casserole with olive oil and arrange tomatoes cut-side up. Sprinkle with coarse sea salt and if you like to, with garlic, dried and/or fresh herbs (like thyme, oregano).

Dry in the preheated oven at 100 degrees Celsius (210 degrees F) for 4-6 hours. Times and temperature may vary  based on your oven, the size of the tomatoes and of course your preference. Just try and find out what works best for you.

Keep in a jar with olive oil  and they last for weeks