Clean the tomatoes very well. I place them in the sink filled with water, a couple of tablespoons of vinegar and a couple of tablespoons of baking soda. And I wait at least 30 minutes.

Cut the tomatoes in two and display them, on one layer, over a baking tray (best if you have a cooling rack, placed over the sheet).

Sprinkle the tomatoes salt and cover them with a cheesecloth.

Place them outside, out of the window, or in any sunny spot of your house.

At sunset, bring them inside.

Repeat for at least 5 days, until completely dry and chewy.

Fill in ¾ of each jar with the dried tomatoes, sprinkle them with oregano and completely cover everything with olive oil.

Refrigerate overnight. You can keep these dried cherry tomatoes in the fridge for up to a week. If you are looking for longer periods, you’ll need water-bathing canning.