6 Roma Tomatoes (Cut in Half Lengthwise)
As needed Sea Salt
1 Teaspoon Garlic (Fresh, pureed)
1 Teaspoon Tarragon (Fresh, chopped)
1 Tablespoon Olive Oil
1 Tablespoon Feta Cheese (Chopped)
1 Teaspoon Chives (Fresh, Chopped)
1 Teaspoon Basil (Fresh, Chiffonade)
1 Tablespoon Calamata Olives (Chopped)
To Taste Salt
To Taste Black Pepper (Fresh Ground)

Procedure:
Sprinkle the cut side of the tomatoes with Sea salt
Place tomatoes on a baking pan with the cut side up.
Place pan in a (150° F.) pre-heated oven until the tomatoes are still moist, but almost dry.
Chop tomatoes and mix with all of the other ingredients.

Suggestions:
This is awesome to use as a dip for fresh baked baguettes, or as a pizza sauce.  

Note:
Chiffonade means sliced thinly.