Slice tomatoes lengthwise almost in half

Lay them open like a book (cut side up) on dehydrator or other drying trays

Sprinkle cut surfaces lightly with salt Dry in either a dehydrator or oven at 120 degrees F

to 140 degrees F

for about 4 hours

It may take longer in a dehydrator

When tomatoes are dry, they will have shriveled to small, flat ovals and will feel dry but still pliable

They should not be brittle. Place tomatoes, garlic, and rosemary loosely into 2 or 3 half-pint jars

Pour in enough oil to cover tomatoes completely

Cap jars

Let stand in a cool, dark place for 1 month for flavors to develop

The dried tomatoes keep at room temperature for as long as the oil remains fresh.