First, peel the tomatoes from the skin. To do this, slice the tomatoes crosswise, then pour boiling water for about 30 seconds, then shift into cold water and remove skin (the skin itself is almost peels off). Then cut the tomatoes into 4 pieces and scoop out the flesh with seeds. We have got these "pumps". Then there are two ways of drying...

... the first is in the dryer (who has it). The leaves are drying grease with vegetable oil (this is to ensure that the tomatoes did not stick), place the slices on the sheets and put to dry, periodically interchanging the sheets of drying. I dried tomatoes this way.

... and the second is the oven. Sheet put paper, grease with oil, put the tomatoes and place in oven with a temperature of 100*C if in an oven there is no temperature (I, for example, a minimum of 120*), then put the temperature on low and to slightly open the oven door. Drying tomatoes at least 2 hours. Occasionally check the output, because not all dried equally. As drying slices, take them out to dried up.

Tomatoes should not be like a cracker, and a little bland.

Now prepare the sauce. In vegetable oil (you can take any, I have a mixture of olive and sunflower), add the crushed garlic, Basil, rosemary, a little salt, pepper acute (small). Here you can enable your imagination, spicy herbs to add any.

Fold dried tomatoes in a jar and cover with oil, covering tomatoes. Cover and refrigerate so tomatoes have enough flavor.