I got this recipe from The Early Show Thanksgiving Day 08 archive. I love the tang and savory from the herb mix and tomato. Even my kids liked them! What a great low-cal treat for a healthy snack or appetizer for any get-together.
Mix herbs, put in a salt grinder or pulverize slightly in a mortar and pestle. If you don't have either, just skip that step.
Wash tomatoes in cold water and remove all excess water, but do not dry.
Place tomatoes in a bowl that is large enough so the tomatoes have room to be tumbled.
Toss tomatoes with herb mixture until they are evenly coated.
Refrigerate, tossing and "tumbling" in the bowl occasionally until all water is evaporated. Once the water has dried, the herb and salt mixture will form a crust on the tomatoes.
Note: The tomatoes keep for 2-3 days uncovered in the refrigerator-if they last that long-so make the full recipe and keep them on hand as a healthy snack, the drier and crustier the salt and herb coating, the better they taste.