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.
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!