Cherry tomatoes have a better flavor than Romas, which are commonly used for oven drying. We also like to experiment with all colors and sizes of heirloom tomatoes.
Heat oven to 200°. Line a baking sheet with parchment paper. Rinse and dry tomatoes. Pick over and remove any that are blemished or moldy.
Cut tomatoes into halves, slices or wedges and place in a nonreactive mixing bowl; add a few cloves of sliced garlic. Drizzle with olive oil and add a few sprigs fresh thyme, oregano or rosemary. Sprinkle with kosher or flaked sea salt and freshly ground black pepper. Toss to coat.
Pour tomatoes out onto baking sheet (using 2 if necessary) and arrange in a single layer. Place sheet in oven and bake for about 2 hours. Turn tomatoes with a spatula and return to oven. Check again in about 1 hour; return to oven if tomatoes are not dry. Tomatoes are done when the edges are shriveled and almost crispy. The bigger and thicker tomatoes in the bunch should still be tender and pliable; none should be charred.
Use tomatoes within a few days, or transfer tomatoes, garlic and herbs to a jar or plastic container and cover with olive oil. Store in the refrigerator for up to 3 weeks.