Got tomatoes? A lot of tomatoes?
Cut the tomatoes in half, quarters if they are big.
Clean out the seeds, sprinkle them with salt and place cut side down on a wire cooling rack for half an hour.
After half an hour, wash the salt off the tomatoes, preheat the oven to 110o/c (or the lowest setting). Spread the tomatoes out in large roasting dishes and add a pinch of black pepper and some slice garlic.
Place in the oven and roast for 2 ½ to 3 hours until they have shrunken and dried out, but not all the way through.
Leave to cool and place in sterilised jars. Top up with olive oil and keep in the fridge.