Just look at those wrinkly beauties! Delicious, and all you need is time.
Slow Oven Roasted Tomatoes: (inspired by Aunt Susan and her burgeoning vegetable garden)
I started with 2 lbs of Campari tomatoes (they were about 1.5" inches in diameter), then proceeded to cut them in half, seed, then toss in a little olive oil. I laid them out on a sheet of parchment, salted them with big flaky Maldon sea salt, put them in the oven at 200 for oh...bout 7-8 hrs. That's all there was to it. Might want to use more tomatoes if you do this since they shrink so much. Now use them on sammies, pizza, in pasta, on salads, etc....yum.