oregano, to taste
basil, to taste
salt, to taste
I take cherry tomatoes, cut them in half, then scoop some of the
insides out. Flatten them and sprinkle the mixture of oregano,
basil and salt over them.
Then, I put them in a convection oven for about 8 hours. I think
you get about the same results in a conventional oven set at around
200 F / 90 C.
Then, when they're still a little rubbery, there are a couple of
ways of storing them. One is to dip them into some white vinegar,
put them into a jar and cover with olive oil and keep in the
refrigerator. The other is to just put them into baggies and get
them as air-tight as you can. Then, when you're ready to use them,
pour boiling water over them and let them steep for a few minutes,
drain and use.