These are about as sundried as we're going to get.....leaving them out to dry in the real sun would result in no tomatoes for us, and a whole lot of tomatoes for Charly.
I planted 16 tomato plants this year thinking I would have this huge abundance of tomatoes to can.
1) we eat a lot of tomatoes
2) I'm too impatient to wait to have a giant batch of tomatoes to can and
3) I have zero counter space to save those that have already ripened.
So I started doing this. A batch or two a week. And then I'll freeze them for winter to add to pastas, sauces, and salads when I'm refusing to by those orange crunchy things they call tomatoes in the stores.
1. Take your tomato. (easy!)
2. Slice. Not too thin.
3. Spread them out on a lined cookie sheet and drizzle with olive oil, a little thyme (or whatever you like), and s&p.
4. Put them in your oven at 150-200° for 5-6 hours, depending on how you sliced them.
I never said they were the prettiest things, but boy are they good, and come winter they'll be like gold!