Instructions: Cut tomatoes in half lengthwise, almost all way down, leaving 2 halves attached at very end. Open 2 halves like book and place each, cut side up, on racks.

Bake at 200 degrees about 7 hours until tomatoes are reduced to 1/4 their original size, and are dark red and shriveled but not hard. Remove racks from oven and let tomatoes cool 1 hour. Pack into 3 pint jars.

In large bowl, combine oil, wine, shallots, salt, thyme and oregano. Pour over tomatoes, covering completely. Add extra olive oil if needed. Marinate in refrigerator overnight before using.

This recipe yields 3 pints.

Yield: 3 pints

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.