Categories: Preserves, Tomatoes 
      Yield: 1 servings 
  
           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.