This is a great way to utilize an abundance of tomatoes from your garden or use Roma tomatoes for great summer flavor anytime of the year. I love these, because they are not completely dried out like the packaged kind. They take on a wonderful sweet flavor that really complements cheese. I like to serve these on pizzas, pastas, sandwiches and all cheese platters. They can be frozen in a ziplock bag to utilize in the future. Increase ingredient amounts if you intend to use more tomatoes. Use additional baking sheets to maintain keep cooking times.
6 Roma tomatoes or three regular tomatoes, cut into wedges
2 tablespoons of olive oil
A sprinkle of kosher salt
A sprinkle of fresh cracked/ground pepper
Cut tomatoes into wedges, place into a large bowl and toss with oil, salt and pepper. Pour all contents onto a cookie sheet and place into a preheated oven at 250 degrees for 2 hours or until semi wilted and slightly browned on the edges. What is great about making sun-dried tomatoes is that you can make them as juicy or as dried as you like. Just increase the amount of time in the oven, not the temperature for a more dried tomato or decrease the amount of time for a more jucier tomato.