How to make
Heat the oven on high. Wash and dry the tomatoes. Halve them and gently remove the stems. Arrange them in a lightly greased tray. Sprinkle them evenly with some salt, sugar, oregano or basil and a thin trickle of olive oil.
Put the tomatoes in the oven, close it and turn it down immediately to a very low temperature - about 210°F (100 °C). Leave them like this to dry for 6-10 hours or until the tomatoes dry well, depending on their type and the amount of water found within them. Then turn off the oven and leave them to cool in it without opening it.
Arrange the dried tomatoes in a jar, putting cleaned and halved garlic cloves and oregano / thyme stalks or other green seasoning to your liking between them. Top up with the juice from the tray, along with 1 tablespoon of vinegar per jar and top up the jars with olive oil.
Optionally, you can also salt this to taste. Keep thus prepared marinated, dried tomatoes in the refrigerator where they can be stored for a long time.
