Oven-Dried Tomatoes

• 2 pounds ripe plum tomatoes, cored and cut in half lengthwise
• 1 1/2 teaspoons kosher salt
• Extra-virgin olive oil
• 4 to 5 sprigs fresh herbs, such as thyme, rosemary, oregano, or marjoram
• Copyright 2000 Television Food Network, G.P. All rights reserved

1. Preheat oven to 250 degrees F. Lay the tomatoes in a single layer on a sheet pan and sprinkle with the salt.
2. Cook the tomatoes for 5 to 6 hours or until dried and slightly shriveled, but still plump.
3. If not using immediately, store tomatoes in a sealed container in the refrigerator, for 3 to 4 days; or layered in a container with herbs and covered with olive oil.
4. Store, covered in the refrigerator for up to 2 weeks.

tomatoes, kosher salt, extravirgin olive oil, herbs, television

Taken from www.foodnetwork.com/recipes/food-network-kitchens/oven-dried-tomatoes-recipe.html (may not work)