Autumn is the time to harvest and preserve. I was counting on a big tomato harvest this year - unfortunately our tomatoes were heavily affected by blight, so we had to cut down the plants and only a basket full of tomatoes made it through.
They didn't lack in taste so at least we got a taste of what our tomato harvest could have been like. To preserve some of these fruity gems, I decided to make some half-dried tomatoes. You don't need a drying machine, a normal oven will do the trick.
Preheat the oven to 140°C. Cut the tomatoes into 0.5-1cm wedges and place on a baking tray. Drizzle on some olive oil and sea salt, optionally you can also add some herbs, such as thyme or rosemary. Place the tomatoes in the oven, place a spoon or something else in the oven door, so it stays slightly ajar (1-2cm are just enough, to help the steam to escape). Let the tomatoes dry for 2-3 hours, checking once in a while to make sure they evenly dry.