Oven Dried Tomatoes from Food Network Kitchens Recipe

This one differs slightly from my recipe but you might like this method better. It yields a product that is meant to be used quickly, as opposed to the long term version I use.
 

2 pounds ripe plum tomatoes, cored and cut in half lengthwise 

1 1/2 teaspoons kosher salt 

Extra-virgin olive oil 

4 to 5 sprigs fresh herbs, such as thyme, rosemary, oregano, or marjoram

Preheat oven to 250 degrees F. Lay the tomatoes in a single layer on a sheet pan and sprinkle with the salt. Cook the tomatoes for 5 to 6 hours or until dried and slightly shriveled, but still plump. 

If not using immediately, store tomatoes in a sealed container in the refrigerator, for 3 to 4 days; or layered in a container with herbs and covered with olive oil. Store, covered in the refrigerator for up to 2 weeks. 

Note: Olive Oil will solidify in cold temperatures but will liquify at room temperature.