Tomatoes (from 10 to 1000!)
Salt (coarse is better)
Vinegar
Olive Oil
Assorted herbs, optional

Preheat oven to 300 degrees. Half or Quarter the tomatoes depending on
size. Place them cut side up on baking sheets and salt them down. The salt
is used mainly to expedite the drying process. Bake at 300 for four to
eight hours–until maters are dried. Dip in vinegar, and pack in
sterilized jars with Olive Oil. Add herbs if you wish (Oregano seems an
obvious first choice, but others would be interesting). Refrigerate. Keeps
for many many months. USES: In cold salads, tossed in pasta (hmmm…like a
creme sauce with slivers of dried tomatoes…Im getting hungry…), in
omlettes, etc. etc.