With a fine pointed knife, scoop out the stalk & centre. Now with a sharp knife cut the tomato in half. With your finger, remove all the pips.
Sprinkle them with salt and leave then turn them to absorb the water. let them rest until you see the juice, this mean the salt did what it suppose to do.
After all the salt has dissolved, turn the half tomato upside down to drain all the water that has collected from the the salt.
Leave them for up to 6 hours, or even better, overnight – this way you are sure they will dry out well.
Preheat the oven on the lowest setting then put them face up on the tray then dry them for 4 hours.
After 4 hours the tomatoes should be done. Leave them in the oven to cool down, then bottle them and top up with olive oil.
Store them in a cupboard, they should last you for at least one year. Mine only last me 3 months as I use them up very quickly.
I have only used the English tomatoes and not the long Italian for this recipe, as I have lots of them.
I use them with my cheese board, or as a starter with olives, and beautiful bread.