The key to oven drying is to allow the hot air to circulate around all sides, including the bottoms, of your tomatoes. Without overcrowding them, place your seasoned raw tomatoes on a wire rack (the kind you use to cool cookies). Resting the rack in a foil-lined baking sheet will make cleanup a breeze.
You’ll get the most flavor from roasting the tomatoes low and slow, at 225 degrees for five to six hours. Do not let the cook time give you pause. It’s entirely unsupervised, so you can spend those hours collecting even more tomatoes to play with. I pull my tomatoes from the oven after five hours, when they’re still a little juicy. I add them to plain pasta with a little fresh mozzarella and basil, and the roasted tomato juices become the pasta sauce. But feel free to cook your tomatoes for the extra hour if you prefer a consistency similar to that of a dried apricot. Super-dried tomatoes work nicely in salads, or whirled in the food processor to make a savory tomato pesto.