Slow-roasted Tomatoes in Garlic Olive Oil

Preheat the oven to 275 F. Slice the tomatoes in half vertically (you can slice a little piece off the bottom to help the tomatoes sit upright). If using bigger tomatoes slice them in thirds but make sure all slices are about the same width. Rub olive oil on both sides of the tomatoes and line them in a single layer along a rimmed baking sheet. Sprinkle sea salt over them. Bake for 4-6 hours or until they look sun-dried. After they are finished cooking place them in an airtight jar, drop in the garlic slices, mix it all up and cover with olive oil. Let them sit in the fridge overnight to marry the flavors.