Allow 2 halves per person - fresh tomatoes are available at the La Cigale weekend markets

Core the tomatoes and cut in half horizontally.  Place in a baking dish.  Sprinkle on a little seasalt.  Sometimes I also add a tiny dribble of balsamic vinegar on each.  Bake in a slow oven - about 150-160 degrees C for 2-3 hours or until there's only a little moisture left in each and the tomatoes are browned and shrivelled looking.

I usually make a large batch and keep them in the fridge in a shallow container to which I've added enough olive oil to nearly cover them and then use as I like.

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