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1
Preheat the oven to 200F.
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2
Line a large rimmed baking sheet with aluminum foil or parchment paper.
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3
Place a small, dry skillet over medium heat.
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4
Add the seeds and toast, shaking the pan occasionally, until they are fragrant but not browned, 2 to 4 minutes.
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5
Immediately transfer them to a heatproof bowl to stop the cooking; let cool completely, and then grind.
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6
Place the tomatoes, cut side up, on the prepared baking sheet.
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7
Season the cut side with salt and pepper to taste, then drizzle with oil.
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8
Sprinkle evenly with the ground cumin.
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9
Bake for 10 to 14 hours (the time will vary, depending on the size and variety of tomato), until the tomatoes have collapsed and shriveled to 1/4 to 1/2 inch thick; they should still be moist inside but can be slightly crisp and browned at the edges.
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10
Cool completely.
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11
To store, pack the tomatoes in an airtight container, cover them with olive oil, and refrigerate for up to 2 weeks.
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12
For longer storage, use a thermometer to make sure your refrigerator is under 38F, then pack them tightly into sterilized jars, cover them with olive oil, and refrigerate for up to 3 months.
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13
Or pack them into freezer-safe plastic bags, remove as much air as possible from the bags, and freeze for up to 6 months.
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14
Defrost an entire bag at a time; once defrosted, cover tomatoes with olive oil and store in the fridge.
