Instructions: Cut the tomatoes in half and seed them. Toss tomatoes with olive oil, basil, thyme, salt and pepper. Arrange tomatoes cut-side down on a wire rack placed on a cookie sheet. Dry at 250 degrees for 5 1/2 hours or until tomatoes are shriveled and partially dried. Let cool.

Store in a zipper-lock freezer bag for 2 months in the refrigerator, 6 months in the freezer.

Comments: I dry the tomatoes in the oven with nothing on them - not even the oil. They come out fine and wont alter the flavors in certain recipes. All oven temperatures vary, so keep an eye on them. I like these better than commercially dried tomatoes because there is no need to rehydrate them.

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