2 pounds ripe plum tomatoes, washed,
cored, and split lengthwise
1 teaspoon kosher salt
2 cups extra-virgin olive oil
2 large fresh thyme sprigs
1 fresh rosemary sprig, cut in half
2 to 3 sage leaves
3 medium garlic cloves, split

1. Place the tomatoes cut side up on a baking sheet. Sprinkle with the salt and let sit for 1 hour.
2. Preheat the oven to 200 degrees F.
3. Roast the tomatoes for 5 to 6 hours. The tomatoes are done
when they are dried but still slightly plump. They should
definitely not be leathery, not as dry as commercial sun-
dried tomatoes.
4. Allow the tomatoes to cool to room temperature, then transfer them to a jar or bowl. Stir in the olive oil, herbs, and garlic,
cover tightly, and refrigerate. The tomatoes will improve if
marinated 2 to 3 days before using. They will keep for up
to 2 weeks stored in the refrigerator.