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Slice tomatoes lengthwise almost in half
Lay them open like a book (cut side up) on dehydrator or other drying trays
Sprinkle cut surfaces lightly with salt Dry in either a dehydrator or oven at 120 degrees F
to 140 degrees F
for about 4 hours
It may take longer in a dehydrator
When tomatoes are dry, they will have shriveled to small, flat ovals and will feel dry but still pliable
They should not be brittle. Place tomatoes, garlic, and rosemary loosely into 2 or 3 half-pint jars
Pour in enough oil to cover tomatoes completely
Cap jars
Let stand in a cool, dark place for 1 month for flavors to develop
The dried tomatoes keep at room temperature for as long as the oil remains fresh.