I don’t have a dehydrator or find much sun to sun-dry my tomatoes, even in these gorgeous Pacific Northwest summers. But I’ve found a great substitute to get my sun-dried tomato fix. Slice tomatoes in half, toss in olive oil, sea salt, herb of choice and roast on parchment paper (or Silpat) with the sliced middle facing upward (skin down) for 5-6 hours at 200 degrees Fahrenheit.
I’ve been fortunate to have a plethora of tomatoes in my garden this season, but if you’re purchasing tomatoes at the store, I’ve found the best tomatoes to oven-dry to be either campari (first choice) or cherry (second choice or for a more “adorable” size.) Store in olive oil for up to a month.