Preheat the oven to 350°F (about 175°C) for roasted tomatoes or 200°F (about 95°C) for dried tomatoes. While the oven heats, wash and dry the tomatoes.

Line a baking sheet with parchment paper. Cut the tomatoes in half and place them cut side up on the sheet. Sprinkle with salt, spices, crushed garlic, and a little honey or sugar.

Bake for 10 to 17 minutes for roasted tomatoes, or at least 2 hours for dried tomatoes, depending on your oven and how roasted you want them.

Transfer the tomatoes to a glass jar. If you like, add whole peppercorns, roasted garlic, or sprigs of rosemary and thyme. Fill the jar with olive oil to cover the tomatoes. They will keep for several weeks this way.

If you want to store them longer, sterilize the jars by boiling them in a large pot of water (make sure the jars are fully submerged and place a towel at the bottom to prevent bumping) for 25 minutes. After boiling, remove the pot from the heat and let the water cool completely before taking out the jars. The tomatoes are now ready to store.