- olive oil
- salt and pepper
- OK, I'm going to keep this short, because it's the easiest thing in the world. Preheat your oven to 200 degrees. Slice your tomatoes about a ¼-inch thick. Lay them out, on one layer, on a tray, salt them lightly and drizzle with a tiny bit of olive oil.
- Pop them into the oven and check on them after 2 hours, then every 15 minutes after that. You want them to be dried out, almost like fruit leather, but they're going to taste great -- they'll spark up anything with a punch of tartness, sweetness and some real umami. It'll make so-so tomatoes great, and good tomatoes amazing. They'll last like this, wrapped up in the fridge, for weeks.