Homemade Sun-dried Tomatoes

Preheat oven to 200ºF.

Cut tomatoes in half and place them cut side up in a single row on a rimmed baking sheet that you’ve lined with parchment paper. Place pan in oven and leave it for 2 hours.

Check tomatoes at 2 hours. Tomatoes should be leathery and chewy when done, sort of like a raisin. If they aren’t there after 2 hours cook them for a few minutes longer.

When done remove from oven and allow to cool.

Storage:
– Optional: Store in a clean airtight glass jar with barely enough olive oil to cover. Will keep in refrigerator for 2-3 months.
– Or you can place them in double freezer bags or vacuum sealed bags (don’t add oil) and freeze for up to a year.