Slow-Roasted Tomatoes

8 vine-ripened tomatoes

fine sea salt

extra virgin olive oil

1. Preheat the oven to 275 degrees. Line a baking sheet with parchment paper and set aside.

2. Slice each tomato in half horizontally. Place each tomato half seed-side up on the prepped baking sheet. Sprinkle the tomatoes with sea salt and drizzle with olive oil. Lightly rub the olive oil into each tomato.

3. Roast the tomatoes in the oven for 3-5 hours, or until they are almost completely dried and are lightly caramelized on the edges.

4. The roasted tomatoes will keep in an airtight container for up to a week.