Preheat the oven to 100 degrees Celsius (212 F).
Line a pan with baking paper.
Cut the tomatoes lengthwise and place them cut side up.
Sprinkle the tomatoes with rosemary salt or plain salt.
Put in the oven and bake for four to five hours - depending on the size of the tomatoes until the tomatoes are no longer wet but still moist.
Transfer to an airtight container and keep it in the refrigerator. You can add olive oil to the jar, but it is not mandatory.
These dried cherry tomatoes are delicious in sandwiches, pasta, vegan butter, vegan cheeses, etc.