Slow Roasted Tomatoes

Directions

1. 1
   Preheat oven to 250 F (about 9 hours roasting time)
2. 2
   Wash tomatoes, dry, and cut each tomato in half lengthwise, keeping the stem spot in one piece (to grab when peeling the tomatoes later.)
3. 3
   Put tomatoes in a bowl and toss with olive oil and herbs.
4. 4
   (Any combination of herbs that appeals to you can be used.
5. 5
   ).
6. 6
   Brush cookie sheet very lightly with olive oil.
7. 7
   Arrange tomatoes cut-side down on cookie sheet.
8. 8
   After about 8 hours, start checking tomatoes.
9. 9
   They're done when skins puff up and tomatoes are reduced in size by at least half.
10. 10
    It's a personal preference as to how dried you like them, and I prefer to cook mine until they look fairly dense, but still a tiny bit juicy.
11. 11
    Let cool.
12. 12
    Slip tomato skins off, collecting tomato meat and juices.
13. 13
    Transfer to freezer bags and freeze.