They're easy and yummy, so if you want to give them a shot, try this out:
Preheat your oven to 200. Slice several Roma tomatoes vertically and place them in a bowl. Salt them with fine sea salt, throw in some chopped herbs, and add a couple of glugs of your favorite olive oil. I chose a combination of Texas Olive Ranch's EVOO and Mesquite-smoked varieties to give the tomatoes extra oomph. I selected rosemary for my herb. Toss the tomatoes in the salt, herb, and oil, then lay them on a Silpat in a roasting pan. If you don't have a Silpat, use parchment. These will get caramelly-sticky all over your pan if you don't create a barrier. Now for the slow part: Put them in the oven for between 3 and 6 hours, depending on the thickness of your slices.
Start checking on the tomatoes after a few hours. You're looking for a dry, crinkly texture and sweet, condensed flavor. When they're ready, cool them and pack them in a jar with olive oil. Put them in the fridge and they're ready to use. Mmm-mmm good.
Pretty, too. Don't you think?