Step 1

Arrange 2 racks to divide the oven into thirds and heat the oven to 200ºF. Line 2 baking sheets with parchment paper.

Step 2

Remove the stem from 2 pounds small tomatoes. Cut in half crosswise and transfer to a large bowl. Right before you place them in the oven, drizzle with 2 tablespoons olive oil, sprinkle with 1 1/2 teaspoons kosher salt, and toss to combine.

Step 3

Using your hands or a slotted spoon, transfer the tomatoes to the baking sheets. Arrange cut side up and space them evenly apart.

Step 4

Transfer the baking sheets to the oven and cook, swapping the baking sheets between racks about every hour, 5 to 6 hours total for dried but more juicy tomatoes or 7 to 8 hours total for tomatoes that are dried around the edges with very little moisture in the center. Let the tomatoes cool on the baking sheets until room temperature.