Homemade Oven-Dried Tomatoes

1. Cut washed and dried tomatoes in half lengthwise and gently remove the seeds and moisture.

2. Transfer prepared tomatoes to a big bowl, drizzle with olive oil and kosher salt.

3. Spread tomatoes evenly, cut side up, on prepared trays lined with non-stick trays or parchment.

4. Place trays in the upper and lower thirds of oven racks and heat oven to 250°F.

5. Close the oven for an hour, then rotate trays top to bottom and front to back.

6. Continue slow roasting for another hour, then rotate trays again top to bottom and front to back.

7. Roast for another hour, checking texture after three hours, and roast longer if desired without scorching.

8. Remove trays from oven, cool, and sprinkle with za'atar seasoning or Italian herbs for extra flavor.

9. Transfer tomatoes to a sanitized glass jar, drizzle with olive oil, and store in fridge or freezer.