Mary, thank you so much for posting the recipes! They all look so good, I wouldn't know which one to try first!! I already have them copied and put in my new recipe folder. Beth

You'll find many discussions about this over on the Harvest forum here - it is the food preservation forum. I have linked one of the best and most detailed discussion for you below. The search there will pull up all the others if you want to read them. Personally we dry lots of tomatoes each season including the larger non-roma types. But we use dehydrators - I think most do - given all the problems associated with trying to use the sun. Dave Here is a link that might be useful: Making dried tomatoes

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

Nice story mustangs. So many methods of sun drying/oven drying/dehydrating. Usually done for storage as a way of preserving when the harvest is full-on and/or much cheaper to purchase locally. Best dried when ripe and sweet. The ones you purchase are usually romas, smallish paste tomatoes that are dense in meat and dry with lots of flavor. I dry mine similar to mustangs. Low oven heat, long and slow. I prefer them still soft, drying on parchment on a 1/2 sheet pan. Then freeze them in small amounts. Some dry them all the way to crisp for different cooking uses. I've bought different styles over the years, in oil, etc. Often the oil is of pour quality and i find them just hard skinned and greasy. Yet full of flavor if sliced very thin. Recently bough a small amount at a local roadside stand that are moist and tender. No brand name since they obviously buy a large quantity and re-package with their own grocery label. Nuts.com has a few (see link). The second one down are the ones i like. 4.99lb. A good price for the quality. "Great for cooking, but better watch out because you may eat these moist and soft sun dried tomatoes as soon as you open up the package!!!" The final quality is what you start with. Grocery romas this time of year would not be a great end result. (but much better than their watery bla no-flavor selves) If you want to experiment with oven drying, try some cherry tomatoes cut in half, cut side up, on a cookie sheet. And some big table grapes. Bought some big black ones recently. Oven dried with a few cherry tomatoes, just dried till half their size. Still moist. Delicious on a winter salad with goat cheese or fetta and toasted nuts like a pecan. Here is a link that might be useful: sun dried tomatoes