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

What I don't understand is whether it needs to be done using pressure or with a simple water bath. Neither. Food processing with oils, either form of processing, and shelf storage isn't approved because of the high bacterial risks. Refrigerated storage only. If they are acidified with vinegar and wine is added to the oil then cold room storage is possible for a period of months. The link below explains how to do it. Dave PS: NJ AG Extension Service has an excellent website . It is part of Rutgers University and is noted as one of the very best Ag extension services in the country - with all sorts of info available on home food preservation as well as all the current contact numbers for local county offices. Here is a link that might be useful: Brokenbar - Tomatoes in Olive Oil

I found some really heavy Roma tomaotes at the Farmers' Market to try this recipe. I sliced the tomatoes into 1/4" rings. I even behaved myself and only used cheap-ish Merlot to soak the tomato rings. I dried copious amounts of basil, parsley and oregano -- herbs dry here overnight on the counter. After soaking I found that the skins were literally peeling off the rings... so I took them off. After drying in the dehydrator I had rings that weren't much more than a circle of string.... no body at all. I was soooo disappointed! The herbs were fine, so I tossed them into my mixed herb pot for future reference. So, what should I do next time so I have a more traditional dried tomato?

Just put some on some pasta and make it gone....or make a pizza crust and spread some on that....ass onions sliced thin and some cheese for a veggie pissa or an appetizer. I'll see your sundried tomato pesto and raise you a bag of hot pepper dried mango. Linda C