tomatoes ~ quantity doesn’t matter, but keep in mind half a medium tomato becomes 1 sun dried tomato piece that yields approximately 1 Tbsp of finely chopped sun dried tomato
Preheat your oven to 200F.
Line a large cookie sheet or broiling pan with 1-inch sides with aluminum foil (these bake too long for parchment and foil eases the cleanup tremendously).
Wash and dry tomatoes.
Remove core at stem end with tip of a paring knife (carefully!). Do not peel tomatoes.
Cut tomatoes in half vertically.
Over the sink, allow excess liquid to drain from tomatoes (if yours are very ripe and juicy) and use your fingers to gently loosen and remove any excess seeds and liquid inside, being very careful not to disturb the tomato structure.
Seeds and peel add to the flavor of the finished product, so I recommend leaving these in tact as much as possible.
Place tomato halves, cut side up (peel on foil) as in picture above on prepared pan.
Place pan in oven and cook at 200F until tomatoes resemble the dried finished product in the picture.
Depending on your oven and the size and water content of tomatoes you start with, this can take up to 9 hours. Yes, 9 hours.
Check on the tomatoes at 2-hour intervals to monitor progress.
There is no need to flip them and they will not stick, so do not feel tempted to grease the pan. The peel will prevent sticking.
Once dried, allow tomatoes to cool on pan, then store in plastic zip top bags in the freezer. Use within 9 months.