UPDATE (check bottom for some clarification, please)
I made these last summer and they were a wonderful treat throughout the year. I gather as many ripe cherry tomatoes from the garden as I have, slice them in half (the larger ones were cut in quarters) and add fresh chopped basil, salt and a bit of olive oil. Spread all in a single layer on a sheet pan, and set in a 200* oven the oven for a couple hours. They will shrivel up and look icky, but put in a Mason jar in the freezer. I will continue to do this throughout the summer and just add to the jar. Grabbing a few to add to an omelet or pasta in the dead of winter is a something special!
After I toss everything together, I spread the mixture, cut side up in a single layer...if you just dump it all on the sheet pan, there will be too much juice and will take FOREVER to dry. Once I place the yumminess in the freezer, I just grab what I need from the jar, when I need it and return the jar back to the freezer.
Hope that helps.