Oven-dried, sometimes called oven-roasted tomatoes (depending on how long it takes and how hot the oven is) are a great way to enhance the flavor of tomatoes.  Whether served as a side dish or used in a recipe, here's the basic technique:

FOR TRUE OVEN-DRIED TOMATOES:
For a cup of the finished product use two dozen roma tomatoes, halved, then brushed with oil, pepper and salt.  Place cut-side up on a cookie sheet and roast for about 8 hours at 225 degrees until crinkly, leathery and dried.

FOR OVEN-ROASTED TOMATOES:
Make a vinaigrette, similar to the Shallot and Red Wine Vinaigrette but you can also use a balsamic vinaigrette or whatever suits your fancy.  Toss the halved tomatoes in the viniagrette before placing on the cookie sheet.  Reserve the viniagrette.  At 350 degrees the tomatoes should be done in 1 1/2 - 2 hours.  Again, the tomatoes should be crinkling and shrinking.  You can either serve these immediately, or let cool, recover with the vinaigrette and keep refrigerated for use on salads, reheated and served, or used in a recipe.