Place the tomatoes, cut side up, on a baking sheet and sprinkle with salt. Let sit for 1 hour.
Preheat the oven to 250 degrees.
Bake the tomatoes until they are almost dry yet still slightly plump. 5 to 6 hours.
To store, pack them into clean jars, cover with olive oil, and refrigerate; or freeze them in zip lock bags.
Recipe adapted from Joanne Weir