Instructions: Wash, halve and seed fresh plum tomatoes. Place on racks and bake in a 175 F (80 C) oven until wrinkled and dry, 16 to 18 hours.

Sprinkle a thin layer of rock salt in the bottom of a jar. pack in the tomatoes and cover with olive oil, making sure the tomatoes are completely immersed. Add a sprig of rosemary or a couple of dried chilies to the oil, if desired. Store in the refrigerator for one month before using.

Scatter the tomatoes into pasta sauces, chop them finely with olives for a salsa to serve with fish or mix them with cream cheese to make a spread for crackers. You can also give them away as gifts.

Sun-dried tomatoes last indefinitely in the refrigerator.

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.