Its tomato harvest time and varieties from heirloom to cherry are plentiful. If you have an overflowing garden or even a farmer’s bushel, this is my favorite way to keep them from spoiling before you can use them. In a pinch, it also works with Roma tomatoes from the grocery store.
Preheat oven to a low temp, 250 degrees or less. Chop tomatoes into 1 inch-ish chunks and spread in a single layer across a cookie sheet that has been sprayed with cooking spray (I use as many cookie sheets as my oven will hold). Sprinkle with sea salt. Bake for 6 to 10 hours until the tomatoes resemble plump sundried tomatoes, but are not black and crispy. Store up to 3 weeks in a Tupperware or baggie in the fridge. Serve on pizzas, in pasta or on salads, or eat them like candy.