Wash, core, and split lengthwise 2 lbs. ripe plum tomatoes. Lay cut side up on oiled baking sheet. Sprinkle with 1 tsp kosher salt and let sit for 1 hour. Roast the tomatoes for 5-6 hours @200deg.. Tomatoes are done when they are dried but still slightly plump; not leathery, nor as dry as commercial sun-dried tomatoes. Allow the tomatoes to cool to room temperature, then transfer them to a jar or bowl. Stir in 2 c. olive oil, 2 fresh thyme sprigs, 1 rosemary sprig chopped and 3 med cloves garlic, cover tightly, and refrigerate. The tomatoes will improve if marinated 2-3 days before using. They will keep for up to 2 weeks stored in the refrigerator. Yields 1 1/2 cups They can be used to intensify the flavor of pasta sauces, eaten on bruschetta, even mixed into mashed potatoes etc. The Romas are especially good for drying.