SUN DRIED TOMATOES
Cut tomatoes in half, place on a raised screen, sprinkle with salt, cover with a cheesecloth and place in the hot sun until dry.
Bring them in during the night, lest the evening dew undo your drying process.
Store dried tomatoes in jar with olive oil, garlic or herbs.
Preheat oven to 200 degrees F (95 degrees C). Wash and halve tomatoes. Squeeze out the seeds. Place the tomatoes on a non-stick cookie sheet, and sprinkle with salt. Bake until tomatoes take on a leathery texture. The end tomatoes must be perfectly dry but not crispy. Oil-packed sun-dried tomatoes with fresh herbs or garlic added must be refrigerated.