4 lbs (2 kg) vine-ripened tomatoes
2 Tbsp (30 ml) extra-virgin olive oil
2 cloves garlic, crushed
Fresh ground black pepper
Extra olive oil
Preheat oven to 200°F (90°C). Line a baking tray with parchment paper and grease with olive oil. In a small bowl, mix olive oil and garlic.
Core tomatoes and cut lengthwise. Scoop out seeds with a spoon. Place the cut side down on the lined baking tray. Brush tomatoes with the oil-garlic mixture and sprinkle with pepper. Bake in the oven for six hours.
Place tomatoes in clean jars. Cover with extra olive oil and seal. Store in a cool, dry and dark place.
Source: alive #238, August 2002