Pre-heat oven to 400F (200C). Drizzle a 1-2 cookies sheets with 1 tablespoon of olive oil.
Slice tomatoes lengthwise and place on the prepared cookie sheet. Bake in the middle of the oven for 20 minutes, then lower the heat to 300F degrees (150C) and continue to bake for approximately 1- 1 1/2 hours. At this point the tomatoes should be dried, if not continue to bake until they are, remove from oven and let cool
Move to a clean bowl and toss the tomatoes with olive oil, chopped garlic, salt, oregano, fresh chopped parsley, chopped fresh basil leaves and hot pepper flakes if desired. Serve over fresh Italian crusty bread or use in your favourite recipes. Enjoy!
Notes
The dried tomatoes in oil can be kept for about 3 months, as long as they have been jarred and sealed correctly. The jars should be stored in a cool, dry place, away from light and heat. If you are sealing them then it is advised to wait at least a week before consuming the tomatoes. Once each jar has been opened, store it in the refrigerator and eat within 3-4 days at most, be sure to add olive oil to keep the tomatoes always covered.