Oven Dried Tomatoes in Olive Oil and Herbs

This one is actually very simple. Half the tomatoes and dry in the oven at about 90c for around 8 hours, depending on where you want them on the juicy-dry scale. Roma tomatoes are the best to use. We used 4kg and got two very cute jars. Post-oven, let them cool down and stuff them into a medium jar (2 in our case) with balsamic vinegar (we used 3 table spoons), about 7-8 cut garlic cloves, fresh thyme, fresh rosemary and, if you fancy some sweetness – honey. Cover it all with olive oil and leave it for a week.
Just a few things I can think about to make this more interesting next time: black pepper, date syrups and cardamom seeds (crush them a bit to open the flavor).