Preheat the oven to 200°C (400°F), rack in the middle.
Line large baking pan with parchment paper, drizzle paper with olive oil.
Arrange halved tomatoes on prepared baking pan, put it on the rack and bake for 20 minutes.
Lower the heat to 150°C (300°F) and bake for another 2-4.5 hours. Bake tomatoes until they are dried.
Note: Bake until the tomatoes thickness is reduced to about 5 mm (1/4″), they have a deep red color and some started to brown on the top. Watch them carefully in latter part of baking, don’t let them burn!
Remove from the oven and let cool completely.
Transfer tomatoes to medium size mixing bowl. Toss together with olive oil, chopped garlic, salt, oregano, fresh chopped parsley, chopped basil and hot pepper flakes (if you like it spicy).
Serve immediately! Alternatively transfer dried tomatoes to a jar with lid, fill and cover completely with olive oil, keep refrigerated.
Dried tomatoes should be consumed within a week.