Oven-dried Tomatoes

We've had beautiful warm days this winter in Southern California!  It's been so nice to enjoy the beach and the warm sun.  We are so fortunate.  Except today... then again, we are not shoveling snow or anything of that nature... But I thought I would bring a little bit of warmth and sunshine to your plate and these oven-dried tomatoes are perfect!  First of all, you're going to have the oven on for a while so that should warm up your kitchen. And then, these delicious morsels of tomatoes will bring a colorful and summery addition to your plate.  I pair them on a green salad with goat cheese or Feta and Kalamata olives and you have a kiss of Provence right on your plate...

5 medium vine-ripened tomatoes, sliced 1/3-inch-thick

½ teaspoon sugar

¼ teaspoon kosher salt

¼ teaspoon freshly ground black pepper

2 tablespoons chopped fresh herbs (rosemary, thyme and oregano)

Preheat the oven to 250ºF.  Line a large baking sheet with parchment paper.  Arrange the tomato slices on the prepared baking sheet.  Season with the sugar, salt, pepper and herbs.  Place in the oven and bake for about 2 ½ hours or until shriveled and dried. 

(May be made up to 3 days ahead and kept refrigerated.)