Having a jar of oven dried tomatoes to call on for dramatically upping the game on virtually anything is a great cook's secret. Just adding a few to a tomato sauce will deepen and enhance the flavour.
Also a perfect solution to dealing with a glut of tomatoes. Never mind how beautiful these look.
Wash to remove any dust or mud
Cut in half, sprinkle with some sea salt flakes, adorn with thyme and a very light anointing of olive oil, maybe a bayleaf or two and into the oven on 50C for 12 hours
12 hours later, the jewels are now little powerhouses of the most intense and concentrated tomatoness
Into a steralised glass jar, cover with olive oil and put in a clove or so of garlic and a sprig of fresh thyme