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Oven-Dried Tomatoes (makes about 1 1/2 cups)

2 1/2 pounds plum tomatoes
1 tablespoon extra virgin olive oil
1/2 teaspoon Maldon or other flaky sea salt

Preheat the oven to 350 degrees F.  Line a heavy baking sheet with parchment paper or foil.
Cut the tomatoes lengthwise in half and scoop out the seeds and pulp with your fingers.  Toss the tomatoes with the olive oil and salt in a bowl, then arrange cut side down on the baking sheet.
Bake the tomatoes for 30 minutes, or until the skins are beginning to shrivel.  Remove from the oven and let cool slightly.  Reduce the oven temperature to 250 degrees F.
Pull off the tomato skins and discard.  Blot up any juices on the baking sheet.  Roast the tomatoes for 1 1/2 to 2 hours, or until the tomatoes are collapsed and slightly wrinkled but still moist.  Let cool. (The tomatoes can be refrigerated for up to 3 days.)