2 pounds tomatoes (preferably a smaller drying variety- try Principe Borghese or Roma)
2 tablespoons olive oil
sea salt
coarse ground pepper
Preheat the oven to 275 degrees.
Wash the tomatoes and cut them in half from stem end to tip.
Toss them in the olive oil.
Spread the tomatoes over a sheet pan lined with a baking mat or parchment.
Arrange them so the cut side is up and they are evenly spaced.
Sprinkle salt and pepper to taste over the top.
Slide the baking sheet in the oven and bake until the tomatoes are chewy, but not crisp, approximately one to two hours depending on the size of the tomatoes and the amount of moisture in them.
Remove the sheet from the oven and allow to cool.
Keep tomatoes in an air-tight container in the refrigerator for a few days or in the freezer for up to 6 months, according to