These oven-roasted tomatoes are easy to make and have a nice concentrated tomato flavor.  This version is adapted from a recipe in Deb Perelman’s Smitten Kitchen Keepers.

24 oz. (680 g., 4 cups) cherry or grape tomatoes, halved lengthwise

3 Tbs. olive oil

1 tsp. kosher salt

Preheat the oven to 300 degrees.

Line a half sheet pan with baking parchment or a baking mat.  Place the cut tomatoes on the pan cut side up.  Sprinkle with the olive oil and salt.  Roast for about 90 minutes until they are shriveled and dry to the touch but not fully dehydrated.  Allow to cool before storing in a container in the refrigerator.