Blanch the tomatoes in hot water and cool rapidly to separate the skin from the tomatoes.

Arrange the tomatoes on a drying tray, slicing them into chunks if not using cherry tomatoes.

Set the tray(s) in the sun for 2-4 days, bringing them in at night or when it's raining.

Alternatively, dry the tomatoes in a dehydrator at 135°F for 6-8 hours.

For oven drying, slice tomatoes in half lengthwise, sprinkle with sea salt, and bake at 250°F for 3-4 hours.

Dip the dried tomatoes in red wine vinegar, then store in a jar filled with olive oil.

To reconstitute dried tomatoes, soak them in warm water or broth before use.

Ensure the dried tomatoes are completely cool and dry before storing in the freezer or refrigerator.

Commercially dried tomatoes can be stored in the fridge, especially if packed in oil, and should be used within a few weeks once opened.

Sun dried tomatoes packed in oil can last up to 12 months unopened, while unopened dried tomatoes can last up to 9 months in the fridge.

Consider turning sun dried tomatoes into powder for extended shelf life.