Although my tomato plants look like this...
I have whipped up a few batched of tomato pasta sauce and am also trying my hand at sundried tomatoes (oven style).
3kg of tomatoes, quartered
1/2 cup of water
1/2 cup white wine vinegar
2 tablespoons balsamic vinegar
Herbs and garlic to taste
Place all ingredients in a large pot on a low heat for 1 hour, stir occasionally but don't scrap the bottom of the pot (this will lift any burnt bits and make your sauce taste burnt). Once the tomatoes have completely collapsed, remove the pot from the heat and transfer the mixture into a food processor or, if using a mix stick, transfer into a large bowl. Puree tomatoes until as smooth as possible. Pour pureed tomatoes through a fine strainer or sieve and remove all seeds and any other large pieces.
Good quality extra virgin olive oil
Fresh or dried herbs
Pre-heat oven to 100 degrees. Arrange wedges of tomato on an oven tray/cooling rack. Sprinkle with salt and place in oven for 6 - 8 hours (depending on the size of the tomatoes). Tomatoes are done when all the moisture is gone. Smaller tomatoes may cool quicker than and can be removed from the oven as needed.
While tomatoes are cooking, half fill a small jar with olive oil and add any desired herbs and garlic.
Once all tomatoes are cooked and cooled place in a small jar and secure lid. Store in the fridge indefinitely.