12 plum tomatoes, cored and halved lengthwise
2 tablespoons extra-virgin olive oil
1 1/2 teaspoons kosher salt
Crab boil seasoning (recommended: Old Bay) or celery salt (if using celery salt, use half the kosher salt)
Preheat the oven to 250 degrees F.
Toss the tomatoes in bowl with the olive oil. Arrange the tomatoes, cut side up, in a single layer on a parchment or foil-lined baking sheet. Sprinkle with the salt and the crab boil seasoning or celery salt. Bake until slightly shriveled but still plump, 5 to 6 hours.
If not using immediately, refrigerate the dried tomatoes in a sealed container for up to 4 days.
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