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Heat oven to 300F.
Cut each tomato in half, arrange cut side up on a baking sheet covered in parchment.
Drizzle lightly with olive oil (or toss with olive oil) and sprinkle with salt.
Bake for approximately 90min, until tomatoes are somewhat shriveled and dry to the touch, but not fully dehydrated.
Set aside to cool.
Roughly chop the garlic, then add oregano, ¼ tsp salt, and a dash of black pepper to the cutting board.
Mince the garlic, and make a paste.
In a mason jar, add the paste, vinegar, and olive oil.
Shake well.
Taste test and see if more seasonings are needed.
You want it strongly flavored.
Add the cooled tomatoes to the jar, shake to combine.
Tastes even better on day 2 or 3.