Oven-Dried Tomatoes

1. Preparation

Preheat the oven to 350°F and line a heavy baking sheet with parchment paper or foil. Halve 2½ pounds of plum tomatoes lengthwise and remove the seeds. Toss the tomatoes with 1 tablespoon of extra virgin olive oil and ½ teaspoon of flaky sea salt, then arrange them cut side down on the prepared baking sheet.

2. First Bake

Bake the tomatoes in the preheated oven for about 30 minutes until the skins begin to shrivel.

3. Skin Removal

After the first bake, remove the tomatoes from the oven and reduce the temperature to 250°F. Carefully peel off the skins from the tomatoes and blot any excess juices with a paper towel.

4. Second Bake

Return the tomatoes to the oven and continue roasting for an additional 1½ to 2 hours, until they are collapsed, slightly wrinkled, but still moist.

5. Cooling

Allow the tomatoes to cool before transferring them to an airtight container. Refrigerate any leftovers for up to 3 days.