Slice the cherry tomatoes in half, put in bowl, and mix with salt to taste. Put the tomatoes in a drainage hotel pan overnight to let the juice drip out. The next morning, put the tomatoes in the dehydrator, checking every few hours to make sure they don’t become too gummy. When tomatoes are dehydrated, put a clove of garlic and bay leaf in a quart mason jar, and fill a third of the way to the top with tomatoes. Add another clove and leaf, then tomatoes for another third of the jar. Next add one more clove and leaf and then, tomatoes to the rim (headspace). Pour extra virgin olive oil to the rim, covering tomatoes, then seal, and put in fridge. Repeat the last two steps until all the tomatoes are jarred (Usually two to three quarts of tomatoes are made).