This is one of the accompanyments to the Drunk Sirloin from Andreas Viestad's Kitchen of Light.
2 lbs tomatoes, halved crosswise
1 Tbs fleur de sel or other flaky sea salt or 1-1/2 tsp regular salt
freshly gound black pepper
2 tsp chopped fresh oregano or your favorite herb or a mix
Preheat oven to 250. Place tomatoes cut side up in a roasting pan and season with the salt and pepper to taste, sprinkle with herb(s). PLce pan in middle of oven, leaving it slightly ajar (insert a spoon or something to hold door open if it does not stay ajar). Leave the tomatoes in the oven for 3-4 hours until they have shrunk to approximately half. The tomatoes will keep refrigerated for 3-4 days.