Recipe: Sundried Tomatoes (in the oven)

i can't remember where i got this, but it was sure a great internet site. hope they don't sue me for passing it along.

Sun-Dried Tomatoes

"When the tomato was introduced in Europe during the fifteenth and sixteenth centuries, its sour taste perplexed Europeans. As tomatoes became more and more accepted, new uses were created. Like most fruit crops, tomatoes tend to ripen within a brief period and provide more bounty than can be used at once. Accordingly, the sun-dried tomato was developed as a means of preservation. High in the sun-drenched hills of Liguria in Italy, surplus Roma tomatoes were sprinkled with salt and placed on shaded cane beds to dry naturally. They were then marinated in extra-virgin olive oil and herbs. Ligurian sun-dried tomatoes continue to this day to be among the best produced.

"The oven is the easiest way to make your own dried tomatoes unless you have flow-through wire trays and constant daytime temperatures of 80 degrees. Stem the tomatoes and cut them in half lengthwise. Using your fingers, squeeze out the seeds and juice. Spread the halves on a cake rack, cut side up, and sprinkle with kosher salt. Place in a 200 oven for about 8 hours or overnight. They should be pliable and leathery, not crisp.

"Store dried tomatoes, wrapped in plastic wrap, in your refrigerator or place in a jar and cover with good olive oil and a few sprigs of your favorite herbs."