Cut unpeeled tomatoes into quarters (if large tomatoes cut into eighths). With your finger, scrape out the seeds – lay on a sheet tray, skin side down. Place in 200 degree oven for several hours … as they dry you can turn them over! The tomatoes do not need to be crispy dry, just dry enough to not mold. They will still be pliable.
Pour olive oil over dried tomatoes (still on the sheet pan – perhaps 1/4 to 1/2 cup), sprinkle Italian and Lawry’s seasoning on them (to your own particular taste) … with hands, stir around on the tray and pour into half-pint jars, with some of the seasoned oil (does not need to cover the tomatoes). Put the lids on tight – rotate the jars if you’re going to keep them awhile to re-season and oil the tomatoes. You will find hundreds of ways to use these beauties. And, if you give them away you will have friends forever!