Oven-dried grape tomatoes

Based on the recipe from Barbara Kafka's Vegetable Love, for plum tomatoes--grape tomatoes are sweeter.

Clean tomatoes and cut them in half lengthwise. Arrange, cut side up, on a baking sheet that holds them comfortably. Sprinkle kosher salt lightly and evenly over tomatoes. Let stand at room temperature for roughly 30 minutes.

Place in a 200 degree Fahrenheit oven, on a rack in the middle. Dry until firm but still pliable (not hard and crispy). Set a timer for every hour or so, at first, and every 30 minutes when they get close to dry--depending on size, this can take 2 to 5 hours.

Tomatoes freeze well and we use them all winter long from the freezer.