Plum tomatoes
           Rock Salt
           Olive Oil
           Rosemary
           Dried chilies
   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.