Begin by cutting the tomatoes in half longitudinally or by their cross section. Scoop all the seeds and moisture and place them face down over a grill or colander for at least one hour or until all humidity goes out.

Place the tomatoes face-up on a pre-oiled plate or any other oven proof flat container, sprinkle with salt and add some oregano flakes (optional but recommended) into a warm pre-heated oven (hold warm setting) and allow them to desiccate, a process that needs from 6 to 12 or more hours depending of the tomatoes (the bigger or thicker pulp, the more time they will need). Check every half hour or so until they will shrink a lot and become chewy but not burnt.

Note: The best way to eat them is to put the dried tomatoes into a jar full of olive oil and oregano and let them absorb the oil. You can rehydrate them to make a more tender dried tomatoes too.

Submitted by: Luis De Santis