I guess more appropriately label "oven dried tomatoes", but you catch my drift.Sun Dried Tomatoes
Recipe from Tipnut
Tomatoes (preferably roma)
herbs de provence
Line a baking sheet with tin foil and spread a thin layer of olive oil over entire surface.
Remove tomato stems.
Cut tomatoes in thin strips, removing as much liquid/seeds as possible.
Lay the tomatoes, cut side up, on the baking sheet.
Make sure they do not touch each other.
Drizzle extra oil over the tops.
Sprinkle with a small amount of kosher salt.
Season with herbs de provence.
Cook in a 200 degree oven until tomatoes are shrunken and leathery looking, 4-8 hours (depending on thickness).
They should be firm, but still flexible when done.
Use immediately, freeze, or place in a jar with olive oil in fridge.
**If using in a jar with olive oil:
Cover entire tomato contents with oil to prevent spoilage.
Be sure and bring the jar to room temperature before removing tomatoes to 'thaw' the oil.
You can also add fresh basil, garlic cloves, etc. to enhance the flavor.
The olive oil can be reused for cooking once tomatoes are gone.