- 5 medium plum tomatoes (8 to 10 ounces), cored and cut in half lengthwise
- 1/4 teaspoon salt
- 1 tablespoon extra-virgin olive oil
Preheat oven to 200°F. Set a wire rack over a rimmed baking sheet. Place tomatoes cut side up on rack; sprinkle with the salt. Roast tomatoes until wrinkled and shrunken, 4 to 5 hours. Let cool completely, then drizzle with the oil. Tomatoes will keep in an airtight container for up to 2 days.