Organic, local grape tomatoes, halved
Italian herbs (dried or fresh; thyme, oregano, basil, etc.)
Preheat oven to 225F
On a baking sheet lined with parchment paper, lay sliced tomatoes evenly (pulp/seed side should be faced up and skins down).
Lightly sprinkle sea salt on all tomatoes and bake for 2 hours.
After about 2 hours, take baking sheets out and flatten the tomatoes with a spoon or spatula to remove remaining juices, then bake for another 2 hours (about 4 hours total).
If still not dried enough, turn oven off and leave in oven over-night.
To season/store: place dried tomatoes in a glass mason jar with dried or fresh herbs (a little more sea salt if you prefer), and then drizzle with olive oil while filling the jar about half to 3/4 of the way full. Store in the refrigerator for about 1 week.
You can use larger tomatoes, just cut them into quarters and scoop out most of the pulp so it dries well.
Remove from parchment paper once dried as soon as possible, as the paper could hold moisture.
For longer storage, use a vacuum-seal tight bag (no olive oil) and store in a dark, cool cabinet or freeze for up to 1 year.
*Always use organic, local and natural ingredients whenever possible.