Semi-dried Tomatoes

The tomatoes I'm growing this year are a small but juicy variety, and they cook up a lot like paste tomatoes. So aside from making lots of tomato-based dinners, I've also been making batches of semi-dried tomatoes. So sweet and slightly tangy--they're worth making just for the aroma that wafts through the house as they slowly dry in the oven.

This is pretty basic, so please improvise. A lot of recipes call for thyme, and I've seen ones that call for wonderful things like pomegranate molasses, but I prefer to keep mine simple and just use fresh oregano.

Method
Slice some tomatoes (low acidity varieties like Roma work well) and arrange on a baking tray. Drizzle with good olive oil, freshly ground pepper, a light sprinkle of salt, and any other herb that suits your fancy. Bake in a 200 degree (F) oven for 4-10 hours.

The drying time is a guide; the baking time depends on how dry you want them and how juicy or big your tomatoes are. I check on mine every so often, and when I like the way they look I take them out.

Here are some semi-dried toms after 4 hours in the oven:

...little jewels to adorn your food.

They keep in the fridge for several days; packing them in good-quality olive oil will help them keep a little longer.