Oven Dried Tomatoes
Dried tomatoes are an elegant ingredient for jazzing up sandwiches, salads and pasta. They are so easy to prepare there's no reason to purchase them from a store.
Quarter the tomatoes. Some recipes recommend discarding the seeds, but I don't see the need to with Romas or some of the other smaller varieties.
Cover the bottom of a casserole dish with olive oil and arrange tomatoes cut-side up. Sprinkle with coarse sea salt and fresh/dried herbs such thyme, oregano, or basil.
Place the tomatoes in a pre-heated 200 degree F oven for 4 - 6 hours. Times and temperature may vary based on your oven, the size of the tomatoes and of course your preference. Just try and find out what works best for you.
Place the tomatoes in an air tight bag or jar. They will keep for about 6 months. For longer storage put them in the freezer. Soak dried tomatoes in olive oil, wine or water to rehydrate.
Time to prepare: 6 hours.