1. Preheat the oven to 300 F. Lightly oil a large shallow baking dish. Slice the tomatoes in half lengthwise. Set them cut side up in the dish, then brush the tops with the oil, using about a tablespoon in all. Sprinkle with salt and pepper and add the herb and garlic.
2. Bake, uncovered, for 2 hours. Check after an hour and drizzle a little more oil over the surfaces if they look dry. If you don't plan to use the tomatoes right away, store them in the refrigerator, or freeze and use in soups and stews come winter.
Adapted from Local Flavors: Cooking and Eating from America's Farmers' Markets by Deborah Madison (Broadway Books, 2002).
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