I prefer semi-dry tomatoes to fully-dried ones since they are a little softer and moister and therefore a perfect addition to grain salads, pasta, or pizza. You can use any size – from plum to cherry/grape tomatoes. Just keep in mind, the larger they are, the longer they have to dry in the oven. I am using small grape tomatoes in this recipe which are ready within 2 hours. —Ursula | Lil Vienna
Halve tomatoes lengthwise. If using larger tomatoes, cut out the core.
Arrange the halved tomatoes over a baking sheet lined with parchment paper, cut sides up. (Do not use an aluminum baking sheet as the acid in the tomato will react with the metal.)
Brush (or spray) lightly with olive oil. Sprinkle with salt, then with the dried herbs.
Preheat oven. Bake for 2 hours at 300°F (150°C), until semi-dried. If I don’t need them right away, I turn off the oven and let the tomatoes sit in the oven to dry in the residual heat for another half hour (depends on how dry they already are).
Store in the fridge for up to a week. (see note)
NOTE: Store in a jar or container in the fridge for up to a week. Be aware, they still have some moisture inside so they will get moldy when stored longer without submerging them in oil. For longer storage, place them in a jar tightly packed and cover with olive oil. Add a garlic clove and more dried herbs (basil, thyme, oregano) if you like.