Oven-Dried Plum Tomatoes

Firm ripe plum tomatoes
Sea salt
Ancho chile powder (or other chile powder or no chile powder at all)
Extra-virgin olive oil
Fresh basil leaves -- small ones
Fresh mint leaves -- small ones
Garlic cloves -- cut in slivers

Note: You don't need precise amounts or measurements to make this recipe. Start with a couple pounds of plum tomatoes and use accents in a proportion that suits your own taste.

Preheat oven to lowest possible setting above warm, which typically is about 170 degrees.

Wash tomatoes and cut them into halves or quarters, depending on their size. Most get cut into quarters. You want them to be fairly uniform in size.

Place cut-side up on heavy-duty baking sheet. Sprinkle with the sea salt and the ancho chile powder.

Place tomatoes in the preheated oven and let them dry slowly for 8 hours. Do this overnight, while you sleep, and awaken to a wonderful-smelling kitchen. The tomatoes are done when they've lost their excess moisture, but aren't leathery-dry. Remove immediately from oven and let cool.

Into glass canning jars, pour a little olive oil, enough to cover bottom of the jar. Place a leaf of basil and mint (or use just one herb), then layer several wedges of the cooled tomatoes. Slip in a couple slivers of garlic. Film with olive oil . Keep repeating the process until jar is almost filled to the top. Place a sprig of basil or mint on top, cover with olive oil and seal with lid. Refrigerate immediately, but bring to room temperature before eating. These tomatoes keep, refrigerated, for up to one month.

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