In the Kitchen: How to use up a bumper crop of tomatoes

This is a post I wrote a few years ago for another blog and I still prepare my tomatoes this way at the end of each summer. I thought I'd share my little blast from the past with you, complete with photos from our old house! Oh, hey green kitchen walls- I miss you!

For all of you that have lots of tomatoes from your garden and you're not just sure what to do with them or you love sun-dried tomatoes but sometimes they can be expensive--this is the recipe for you.

Instead of laying your 'maters out to dry, bake them! This process takes a long time but if you time it right you don't even notice, plus it really is effortless and so worth it.

Step 1: Slice your tomatoes in half. If you are using anything larger than a Roma, make sure to cut them down to comparable size and take out a few seeds.

Step 2: Lay tomatoes skin down on a baking tray (I line mine with parchment paper for non-stickiness).

Step 3: Season them with a bit of olive oil, salt, pepper, and Italian spices.

Step 4: This is the long part. Set your oven at 150-200 ( or the lowest setting possible) and leave them in there for 12-14 hours. I start mine in the evening and let them go through the night.

Step 5: Wake up to beautiful and tasty "sun-dried" tomatoes!

BONUS: They can be kept frozen for up to six months!!