Sundried Tomatoes
These dried tomatoes make a great snack as is, and are a tasty addition to omelets, quesadillas, stir fry or grain salads. They rehydrate easily in soups, stews, or sauces. Dried tomatoes retain their flavor well and can be stored in glass jars in the pantry.
Slice tomatoes 1/4-inch thick, or more. Salt them to dry them out or leave them unsalted, depending on your taste preference. Place slices on a flat metal rack or a food grade screen atop a cookie sheet or large tray. Cover them with a lightweight cloth to keep the bugs and dust out.
Put the tray out in the sun or in a hot sunny window. TIP: If you have such a place, put the tray on a big rock or stone patio to concentrate the heat.
Before the evening dew settles, bring the tray inside and store overnight in a warm, dry place like on top of the stove or in the oven with just the pilot on. After sunrise, put them out again. Repeat day after day until they are dry (it should take about a week). Rotate tray as needed to ensure even dryness. When dried, cool completely and store in a lidded mason jar out of the light.
This same procedure can be followed in an oven at about 140 degrees and it will take less time.