The next best thing to sun-dried tomatoes! They burst with flavor and are a cinch to make. Note that I do not even add olive oil, there is no need! The only trick is to have the time to forget about them in a very low oven for a few hours. They are wonderful as appetizers with a little goat cheese sprinkled on them, or simply naked, as a side dish.
Ingredients18 small tomatoes*
¾ tsp coarse salt
½ tsp dry rosemary
Fresh thyme to taste
* about 2 “ diameter-not the cherry ones, as they will shrink in size considerably when baked 
Instructions
Preheat the oven to 225 F.
Rinse and dry the tomatoes and cut in half around the middle.
Lay the tomatoes cut-side up in a single layer on a baking sheet.
Sprinkle with the salt, rosemary and fresh thyme and bake in preheated oven for 2½ hours. 
This recipe and photo originally appeared on Cuisinicity.com.
