In a bowl, place the sliced tomato, mixed dry herbs, salt and pepper and spray with oil. Gently toss to coat the seasoning over the tomatoes without breaking them out.

Place the sliced tomatoes on a baking tray in an even layer. Add the garlic cloves whole. Those will help give extra fragrance to the tomatoes.

Place in the simmering oven, and leave them for 5-8 hours depending on the tomatoes until shrivelled and dried out but still have a little flexibility.

The type of tomatoes will affect the cooking time, the larger and juicier the tomatoes are, the longer they will take to dehydrate.

Remove from the oven and transfer in a jar and cover with oil to preserve for about a month in the fridge.

The ovendried tomatoes can be frozen too. They also are delicious blended into a red tomato pesto with some garlic, pinenuts, lemon, oil and parmesan!