2 pounds ripe Italian plum or large cherry tomatoes, halved
1/4 cup kosher salt
1/4 teaspoon freshly ground pepper
2 cans (28 ounces each) low-sodium crushed tomatoes
2 tablespoons dried marjoram
olive oil, to cover

2 pounds ripe Italian plum or large cherry tomatoes, halved 1/4 cup kosher salt 1/4 teaspoon freshly ground pepper 2 can s (28 ounces each) low-sodium crushed tomatoes 2 tablespoons dried marjoram

1. Pre-heat over to warm, below 200 degree Fahrenheit.

2. Remove the seeds from the tomato halves, but not the fibrous tissue. Place tomatoes, cut side up, on a baking sheet lined with aluminum foil. Sprinkle with salt, pepper, and marjoram, then place in oven and leave for 12 hours. You want to dry, not cook, the tomatoes; if they are drying out too quickly, prop open the oven door a little. The tomatoes will darken and wrinkle. Small tomatoes may take only 12 hours, but large ones may need up to 24 hours.

3. Pack the tomatoes in warm, sterilized jars and cover with olive oil. Seal, allow to cool, and store in refrigerator for up to a month.