Make in the microwave: Slice ripe tomatoes thinly and place on a microwave safe plate and cook for 45 minutes on 30% power. Store dry in a plastic zipper bag or in a jar covered in good olive oil.

Make in the oven: Turn oven on lowest setting. Halve or quarter tomatoes and sprinkle with equal parts salt and sugar. Bake until shriveled and slightly tough - about 12 to 14 hours. Store in the refrigerator or you can freeze for later use. You can also store in oil, in the fridge.