Preheat oven to 275 degrees.
Line a baking sheet with parchment paper.
Cut the tomatoes in half (horizontally).
Drizzle with olive oil and sprinkle with salt and pepper.
Bake seed side up for 3-5 hours, or until they look nearly sun dried.
Allow to cool, then pulse in a food processor with basil and olive oil until desired texture.
Serve with 2 steamed artichokes.