Preheat to 200° F (90°C ). Position rack in the center of oven.
Line baking sheet with parchment paper.
Rinse and dry tomatoes.
Cut in half and place in mixing bowl.
Season the tomatoes with herbs, salt and pepper.
Place cut side up, not touching each other, on the baking sheet.
Bake for 3 - 4 hours. See note(1).
Remove from oven and cool to room temperature.
Once cooled place in freezer.
Once frozen, can be placed in a plastic bag and kept in freezer until ready to use. See note (2).
(1) Amount of time needed to dry the tomatoes depends on the water content of the tomatoes. Tomatoes are done when they obtain a deep red colour and feel rubbery. (2) When ready to use, soak tomatoes in water or wine in order to rehydrate. Be sure to drain before adding them to salads, omelettes, frittatas, etc...Alternately, you can soak in olive oil, garlic and herbs. Keep refrigerated for up to 4 days. Great with pasta or in a sandwich.Calories for serving size is calculated for the entire yield of 2 cups.Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used.