A repost from the Witch’s Kitchen blog, which will soon go away.
I didn’t put in a garden this year, but my neighbors did! That means plenty of tomato-y treats around here. This is a great way to use up excess tomatoes, and you can even pack them in oil and store in them in the fridge for a while. Of course, that never happens here because we eat them all up.
Most people do this with plum or Roma tomatoes, but I find it works with any tomato, even beefsteak, though you have to cut them up smaller.
Pre-heat the oven to 275.
Brush a baking dish lightly with olive oil. Cut your tomatoes: plum tomatoes should be cut in half, larger tomatoes can be quartered or eighthed – is that a word? – depending on how large they are. Push out the seeds and put the tomatoes in the baking dish.
Brush the tomatoes with olive oil, sprinkle with coarse sea salt, fresh-ground pepper, and minced fresh rosemary. Bake for 3-5 hours. When they’re done, they should be dehydrated but still flexible. Baking time will vary depending on how big your tomatoes are.