Preheat oven to 300 degrees. Line roasting pan with parchment paper. Cut tomatoes into quarters and line on pan. Drizzle with olive oil and sprinkle with salt. Roast for 3 hours. Store in airtight container in the refrigerater for up to 10 days.
Recipe by Good Thyme Kitchen at https://www.goodthymekitchen.com/slow-roasted-tomatoes/