Pickled
Cut 2 pounds green tomatoes into wedges. Bring 2 cups vinegar, 2 cups water, and 2 tablespoons pickling salt to a boil. Peel and halve 3 cloves of garlic. Pack 3 hot, sterilized pint jars with 2 garlic halves, 2 teaspoons sugar, and 2 teaspoons pickling spice each. Pack in tomato wedges. Pour hot brine over tomatoes. Remove any air bubbles, leaving ½-inch headspace. Wipe rims, then seal with hot, sterilized lids. Place onto a rack submerged in a boiling water bath for 15 minutes (making sure entire jar is covered), adjusting for altitude if necessary. Remove jars and cool, checking for seal after 24 hours. Pickles will be best after a few weeks. 

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Oven-Dried
Heat oven to 225 degrees. Halve 2 pounds (about 7 medium) tomatoes and toss with a drizzle of olive oil and a light sprinkle of salt and pepper. Arrange the tomatoes, cut side up, in a single layer on a baking sheet lined with foil. Bake for 10–15 hours, or until shriveled. ………

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Article source: Rodales Organic Life
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