Preheat oven to 100 degrees C

Start off with as many plum tomatoes as you want to dry. It is important to use only roma or plum tomatoes, as they produce the best end result.
Just be aware that they shrivel into almost nothing. What appears to be a lot of tomatoes can fit into a small zip top bag
This is why they are expensive in the supermarket- one small bag may contain a half-dozen tomatoes. 
Wash the tomatoes, and slice them about 1/4 inch thick. You don't even have to peel them. Lay the slices out on the baking sheet, making sure not to touch sides.
Place in the oven, and WAIT  This can take anywhere from 6 to 10 hours, but baking them faster will ruin the consistency and the flavour
Periodically check the tomatoes, as sometimes the tomatoes around the edges of the baking sheet will bake faster than the ones in the centre.
Rotate positions, if necessary, to keep appearances uniform.

You will be able to tell your tomatoes have completely baked when they have the consistency of fresh raisins.
If they are undercooked they will be too wet and sticky. If they are overcooked they will be dark brown and dried out.
Sometimes certain slices will be done before the rest. Simply remove them to a plate and continue baking the rest.

Keep your eye on them.

Bring the tomatoes to room temperature on the baking sheets. Transfer them to a zip top bag, and place in the refrigerator.
They also taste wonderful right out of the bag.

" Sundried tomatoes placed in bags in the freezer will last indefinitely and 6 months in the refrigerator"

Save those jars and store your sundried tomatoes in a good quality olive oil in the refrigerator 
Use the tomatoes as well as the infused flavoured oil.   Plan to use within 1-2 weeks while refrigerated.

Sun dried tomatoes.???

Now that you have dried them, what do you do with them?     There are some wonderful ways to use dried tomatoes.
Remember, once dried, tomatoes take on a completely different texture and flavour from their ripe counterparts.
They become rich tasting, intensely tomato flavoured, and raisin-like in texture.

• Use kitchen shears to snip them into pieces and drop into soups, stews and casseroles. Use as a topping for homemade pizza too.
• Enhance your flavoured olive oil by adding  4 tbsp of dried tomatoes to 1/2 cup of virgin olive oil  1/2 cup feta cheese chunks and add l tbsp chopped fresh parsley, basil or oregano or combination. Serve with toasted or grilled bread chunks. Serve at room temperature and refrigerate leftovers for 2 to 3 days.
• Rehydrate tomatoes by covering with warm water. Allow them to set at room temperature for 30 minutes. Drain and add to a tossed salad.
  Save the liquid or add to cooked vegetables.
• Add dried pieces to cooked vegetables during the last 5 minutes of cooking.  Try adding them to green beans, cabbage or green peas.