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.