Flo - as I mentioned on your other post, White Wonder isn't a cherry tomato variety. It is a ind. beefsteak. So can I ask where you are getting the seeds? Where they are calling any cherry tomato White Wonder? There is a Snow White cherry, a Dr. Carolyn cherry that is white, and one named Coyote. They are all indeterminate plants. As for the drying, I think I mentioned that most of us use dehydrators (or ovens) instead. Are you planning to dehydrate or try to actually dry in the sun? It can make a big difference on which size of fruit will work. Sun drying in your location might be far easier and faster than it is for many of us but even with the smallest fruit it can take several days. Plenty of time for bacteria to contaminate the fruits. Pest issues arise too that you don't have with the dehydrator. Then there is the uniformity of drying issue. While dehydrators provide a uniform finish, sun drying isn't uniform. Moist pockets remain and can quickly spoil. You can get around that to a degree with freezing after drying. That also kills any insect eggs that may have been laid. With a dehydrator yes, you can easily dry 1/4-1/2" thick slices of big tomatoes. Slice, drain on paper towels for a few minutes, dip or roll in any seasonings or wine/lemon juice you plan to use, and spread on the drying tray. Dave

Hi Lois - are you talking about actually sun drying or will you be using a dehydrator as most do? Actual sun drying is uncommon now days and difficult to keep the process clean. And it may be impossible to do with standard size tomatoes. It is difficult to do with even paste types as bacterial contamination and damage sets in quickly. Small pieces, of course, are much easier to do than tomato halves or even quarters. For example, cherry types cut in half will be done in a dehydrator with in 8-10 hours while romas will take 2-4 days, depending on the dehydrator. But once dried, then yes they can be used to either replace or to supplement the tomatoes called for in the recipe. As for the easiest way to preserve them to use for cooking? That would be freezing. Tomatoes can be frozen whole, halved, crushed, chopped, etc. and then used for cooking with all sorts of dishes. Hope this helps. Dave

I don't sell them, but encourage customers to dry their own. My mother dehydrates almost everything, so it seems, I don't think she skins them. In Indiana, the legislature passed a law exempting farmers market from having a 'certified kitchen' for baked goods, but my market is not allowing that.

I have nothing at all constructive to add but this anecdote. Years ago, a group of us were at a restaurant for brunch and the heavily accented waiter came over to tell us the day's specials. He kept mentioning Sandra tomatoes, pronounced like this. San (rhymes with Don) - dra (rolling the r). Sandra tomatoes, sandra tomatoes. He said it maybe six or seven times! After he left I was asking my companions, what in the heck are Sandra tomatoes? Yeah, you guest it, he was really saying SUN-DRIED tomatoes! Ever since then, in my mind, they will always be sandra tomatoes, pronounced with the accent and rolling R.