What is a woman to do when she is overrun by tomatoes? I don't can and I can't stand the idea of being in a kitchen over a huge vat of boiling water when I could be doing. . .well, other things. So, I looked up other ideas for using the bounty of summer tomatoes and I discovered oven-drying.
Here's what you do:
Step 1: Wash and slice your tomatoes into quarters (Roma) or in half (Grape). Lay slices on cake rack above greased cookie sheet in even layers without overlapping.
Step 2: Decide whether you want to season or not. If not, go to step 3. If you do, a mixture of basil and oregano, or a simple shake of Italian seasoning is wonderful. I also used Sea Salt.
Step 3: Place in oven at 170 degrees. Plan on checking on them after about 8 hours but thicker slices will take longer. What you are looking for is a leathery feel to the tomatoes. If after 8 hours they are showing fleshy/juicy parts, put them back into the oven for another hour or two.
Step 4: After they finish drying, let them cool. I placed mine in freezer bags, labeled them according to seasoned or unseasoned, sucked the air out of the bag (a straw works wonders!) and placed them in the freezer. When I get the urge to use these in salads, soups, or SkinnyTaste's wonderful Sundried Tomato and Leek Chicken, I'll have a nice supply on hand.