Or I guess this should really be called "oven-dried tomatoes".. Either way, it's a fabulous way to enjoy leftover tomatoes without losing them to the composte pile. This recipe is definitely an eye-baller. It's hard to give exact measurements depending on the amount and size of tomatoes used. That being said, it's hard to mess up. We love to have these dried tomatoes around to throw into sandwhiches and pasta. I freeze mine once I'm done and Sweet Pea loves squeezing the juice out of the "matoes"... just takes a bit more clean up in the end...

Ingredients:
As many ripe tomatoes as you want to dry (Roma and cherry are nice because they have less juice)
Extra virgin olive oil
Minced garlic or garlic powder
Basil or favorite Italian herbs
Salt

Directions:
Preheat oven to 200F

Cut the eye of the tomato off and squeeze all the juice out. For larger tomatoes, I cut the tomato in half. For smaller, like cherry, I leave it whole

Put the juice free tomatoes in a bowl and pour enough olive oil to coat all the tomatoes (as a reference I pour about 1 Tbs oil for about 2 cups tomatoes)

Add herbs and garlic (as much as you like) and salt

Put seasoned tomatoes in a single layer on a pan and check on them every hour. I cook mine until they're slightly tough but still soft. I don't like them too crunchy. It can take anywhere from 1-4 hours. Mine usually take 2 hours but times will very with the size of tomatoes and ovens.