Oven Dried Tomatoes

I am searching for a way to preserve the flavour and goodness of summer tomatoes.   I don't want to use canned tomatoes (BPA and other processing concerns).  One method I tried this week is oven drying.   It worked better than I could have imagined.   The results are amazing.

I used half Roma and half beefsteak --- both field tomatoes from Mary's out in Surrey.   They grow it all themselves.  

I used Kalamata gold olive oil (it really is the best) from a Greek market on Broadway.   Be sure to check the expiry date on the bottle.   Buy in glass bottles and store in a dark place.  

Ingredients:
Extra virgin olive oil
Sea salt
Freshly ground pepper
Finely chopped fresh herbs (rosemary, thyme)

Instructions:
Preheat the oven to 250 degrees F (probably better a little lower).
Line baking pans with foil.
Slice Romas in half lengthwise, and remove any larger stem ends.
Slice beefsteaks in half inch slices lengthwise (through the stem end), and remove any larger stem ends.
Drizzle each tomato slice with olive oil.  
Salt and pepper each tomato slice lightly.
Add a small amount of finely chopped fresh herbs to each tomato slice.
Put two racks near top of the oven.
Put the tomatoes in for 3 to 4 hours, depending on how you like them.
Remove to glass container, cover tightly, and put in the frig or just eat them.