-Preheat your oven to 200.

-Cut 1-2 pounds of tomatoes in half through the center, then take out just the core of each half and any seeds that come out easily.

-Put a piece of parchment paper on a large rimmed baking sheet.

-Put the tomato halves on the baking sheet face side up and not touching.

-Sprinkle the tomatoes with sea salt, pepper and any herbs you want to use. Herbs de Provence, thyme or oregano are nice.

-Slow roast for 5-6 hours or until the tomatoes are quite shrunk, but not crunchy.

-Crack your oven open, so that the moisture can escape while they bake.

-Let cool before eating, they will store for up to 1-2 weeks.