Take the best, ripest, freshest tomatoes you have. Wash them carefully. Cut them in half, at least, smaller if it makes sense, and remove any hard core.

Spread them out on a baking sheet in a single layer (to be sure they all fit.) Drizzle a little olive oil over them, and toss in the oil.

Bake at 350 for at least an hour, probably more. After the hour, check every 10-15 minutes to see if they are done - you want them to shrink and dry quite a bit, without burning. When the edges start to caramelize, remove them from the oven, and let cool.

Eat at once, if you want, or package in a freezer bag for later use.