Preheat oven to 220 degrees (I used a toaster oven so if you don't have this temperature setting, use 225 degrees).

Cut tomatoes in half crosswise. Carve out the core. Place on baking sheet with cut sides up. Brush lightly with oil; season with salt salt and pepper; sprinkle with Fines Herbes.

Roast tomatoes about 3 hours until the skin looks a little leathery but the tomatoes are still soft. Store in the refrigerator for a week.