Ingredients – Ripe tomatoes, halved, quartered, sliced into 1/2- to 3/4-inch wedges, or left whole (if using cherry or grape tomatoes) – Coarse sea salt – Sprigs of fresh herbs (optional)
Preheat your oven to its lowest temperature setting (between 175°F to 190°F — sometimes this will simply be the "warm" setting). If your oven's lowest setting is 200°F or more, you can prop the door open slightly with a wooden utensil to regulate temperature and moisture evaporation.
Arrange your tomatoes on large baking sheets, skin sides down and barely touching. If you have oven-safe cooling racks, you can place them over the baking sheets first for maximum air flow around the tomatoes, which will speed up the drying process.
Sprinkle the tomatoes sparingly with salt. If using, scatter your favorite herbs on top of the tomatoes.
Check the oven every couple of hours until the edges of the tomatoes start to curl in and the centers start to pucker. At this point, you'll need to check every hour or less. You want a raisin-y texture — fully dry, but still pliable and leathery to the touch.