Sundried Tomatoes

I purchased a large box of juicy red ripe tomatoes today for $7.00 at my local farmers market.  The tomatoes were at the peak of ripeness so I decided to make my own sundried tomatoes.  You can store the sundried tomatoes in the refrigerator in a air tight container for up to 2 weeks. This is a great way to same your delicious tomatoes from your garden or local farmers market.

Sundried Tomatoes:
Pre-Heat Oven:  200 degrees
Yields:  1 quart of sundried tomatoes

1 1/2 pounds vine ripe tomatoes
1 tablespoon extra virgin olive oil
1 teaspoon Kosher salt
1/4 teaspoon fresh black pepper

1.  Wash, core and slice the tomatoes in half.  On a cookie sheet lined with foil, place the tomatoes face down on the foil.  Pour the olive oil over the tomatoes then salt and pepper them.  Place into a 200 degree oven for 4 -5 hours.  Allow the tomatoes to cool on a wire rack.  When the tomatoes have cooled place them in a air tight container in the refrigerator.  Add the sundried tomatoes to your favorite sauce or recipe.