The lack of flat roofs here, leads to the option of baking the tomatoes:
Wash, pat dry and half the tomatoes. If they are larger, quarter them.
Cover a baking sheet or casserole with olive oil and arrange tomatoes cut-side up. Sprinkle with coarse sea salt and if you like to, with garlic, dried and/or fresh herbs (like thyme, oregano).
Dry in the preheated oven at 100 degrees Celsius (210 degrees F) for 4-6 hours. Times and temperature may vary based on your oven, the size of the tomatoes and of course your preference. Just try and find out what works best for you.
Keep in a jar with olive oil and they last for weeks