Semi-Dried Tomatoes

Before

After

I love semi-dried tomatoes, but they can be kinda expensive, so whenever I see tomatoes for cheap I make my own. The veg shop up the road often has trays of them on the clearance table, I think these are the best ones to use anyway because they are really ripe and juicy.

Tomatoes - as many as you want
Salt
Olive oil
5-6 fresh basil leaves
1-2 garlic cloves

Chop the tomatoes into wedges. I usually chop them into 12 wedges, the smaller they are the less time they take to cook.
Lay out the tomatoes on a wire rack, on top of a baking sheet. This way the bottom of the tomatoes won't go all mushy. Sprinkle them with salt. Put in an oven at about 150C and leave for about 30 minutes. After 30 minutes, rotate the trays, and if you feel like it, turn over the tomatoes. Put back in the oven for another 15-20 minutes or until they are looking a bit dried out and the colour has turned to a deep red.
Once they are cool, put them into a container with the garlic and basil leaves. Pour on some olive oil - I never cover them completely, but put in a fair amount. Storre them in the fridge. Yum!