Select perfect ripe Italian plum tomatoes or another small fleshy tomato variety

Slice each tomato almost in half vertically and open like a book

Remove the stem end with a small V-cut and cut off any blemishes

You may dry the tomatoes in this form, or you can remove the pulp and seeds to reduce the drying time. To dry in a dehydrator, place the open tomatoes skin side down on drying racks

Salt then lightly; this helps to draw out the moisture

Dry for 10 to 16 hours, until the tomato halves are leathery but not dry or hard

Small tomatoes will dry quicker than large ones

Check the dehydrator at intervals and remove the tomatoes individually as they reach the leathery stage. To dry in the oven, preheat the oven to 200F

Place the tomatoes on racks on baking sheets (probably 2 large cookie sheets will be needed)

Salt the tomatoes lightly

Bake for about 6 to 7 hours

Switch the baking sheets from top to bottom after a few hours, and remove the smaller tomatoes as they dry. Cool slightly

Fold the tomato halves closed

Pack very tightly in half-pint jars, inserting the sprigs of fresh herbs between the tomatoes

It's easiest to pack the tomatoes upright and to make 2 layers of tomatoes with herbs in each layer

Add olive oil to completely cover the tomatoes

Poke a knife in around the edges to let any air bubbles escape

Seal the jars tightly. Store at room temperature for 6 weeks to allow the flavors to develop.