2 pounds ripe roma tomatoes, cored and cut in half lengthwise
1 1/2 teaspoons salt
Extra-virgin olive oil
Fresh herb, like thyme, rosemary, or sage
Preheat oven to 250 degrees F.
Arrange the tomatoes cut side-up in a single layer on a baking sheet. Sprinkle with the salt.
Bake in oven until slightly dried but still plump, about 5 to 6 hours.
If not using immediately, store the tomatoes in a sealed container in the refrigerator, for 3 to 4 days.
Alternatively, layer them in a container with the herbs, cover with olive oil, and store, covered, in the refrigerator, for up to 2 weeks.
Makes about 2 cups