• Preheat oven to 250°
• Line a baking sheet with parchment paper
• Cut tomatoes in half lengthwise
• Scrape out the pulp and seeds with a spoon. (Not necessary if using cherry tomatoes)
• Lay tomatoes cut side up in a single layer on the parchment lined baking sheet. Sprinkle with a little bit of sea salt.
  
• Bake for 2 to 2-1/2 hours. Check after 2 hours to make sure they are dried but not burned.
  
• Take out of oven and let dry completely about 12-24 hours at room temperature.
  

Storing

• For tomatoes that your going to use in the next few days, store in an air-tight container at room temperature.
• If you aren't going to use them for a few weeks, store them in olive oil in an air-tight container in the refrigerator.
• For longer storage, put them into a freezer safe container and store in freezer.