![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj68wWLSKBGqsdDHiWb40ku83lldBn-S0RrVSJ3X524X6-HKvrnY9tmdjJt4l-cs3vw_bOcexP94oN-ZuRWwbjtX0k1VCW6K7KaMlvNryup2VixPy8XwfanNFJ2yRKG6z1py57VNRziUOQ/s400/sd1.jpg)
Place your tomatoes in a single layer on a baking sheet. Once I got these guys in the pan I decided to add a large clove of garlic and some lemony thyme.
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Put them in a 200 degree oven for 8-9 hours. Check the tomatoes now and then. They should be leathery and dry, but still flexible when you remove them from the oven. When cooled, pack them in a mason jar and fill with a good olive oil. They'll last several days on the counter or a couple of weeks in the fridge. These are soooo good tossed with pasta and some good Parmesan cheese!
On another note, we harvested another sunflower seed head today...our largest yet!
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What kind/ variety of sunflower is that? it's awesome
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