Instructions: Rinse the tomatoes and pat them dry. Cut out the stem and the hard portion of core lying under it. Halve the tomatoes if they are less than 2 inches long; quarter them if they are larger. With the tip of a knife or your index finger, scrape out most of the seeds without removing the pulp. Depending on your method of drying (food dehydrator, oven or sun), arrange the tomatoes, cut surface up, on the dehydrators drying trays or on
nonstick cookie sheets. Combine the Italian seasoning with the salt, and sprinkle a small amount over the surface of each tomato. (The Italian seasoning and salt are not used for food safety reasons; they are strictly there for flavor, so if you want to eliminate them or cut back the proportions, do so.)

To dry in dehydrator: Dry the tomatoes according the manufacturers instructions, or as directed below for the oven method. For the most perfect, beautifully shaped tomatoes, turn them every hour or two. Theyre done when theyre dry but still pliable - similar to the texture of a dried apricot. The tomatoes will not all dry at the same rate. As they reach the right degree of dryness, remove them from the oven or dehydrator. Place dried tomatoes in airtight containers and store in the cool, dark, portion of the pantry, or freeze. To store in olive oil: Dip tomatoes in a saucer of white or red wine vinegar, shake off the excess, and pack in the olive oil. Make sure they are completely immersed. The vinegar dip may sound silly, but Ive tried several methods, and the vinegar treatment makes the difference between a good dried tomato and a great one. When the jar is full, cap it tightly and store at cool room temperature for at least a month before using. To guard against your oil turning rancid, consider storing your jars in the refrigerator. The oil will turn cloudy and become thick, but it will thin out and clear up at room temperature. However, if you follow the vinegar-dip guidelines, you may not have a problem with rancidity. Ive stored unopened oil-packed tomatoes in my pantry for up to two years without a problem. Its your call.

As tomatoes are removed from a jar, add more oil as necessary to keep the remaining tomatoes covered.

Oven-drying method: Place the tomatoes, cut side up, on jelly roll pans and bake at 170 degrees for about 3 hours. Leave the oven door propped open about 3 inches to allow moisture to escape. After 3 hours, turn the tomatoes over, cut side down, and press flat with a spatula. Continue to dry, turning every few hours and gently pressing flatter and flatter, until the tomatoes are dried.

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