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Those fancy sun-dried tomatoes at the store are usually Roma tomatoes, but you can use any kind for drying, even cherry. Simply slice the tomatoes into rounds (like what you'd put on a hamburger) or lengthwise in half, for smaller Romas. For the lengthwise type, cut a shallow slit in the opposite side (skin side).
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Spread them out on dehydrator trays or cookie sheets and sprinkle with salt, if you like. If using a dehydrator, turn it on a medium high setting. If using the oven, set it for the lowest temperature and leave the door slightly ajar. To sun-dry, you'll need to rig some sort of covering to keep bugs off, like cheesecloth, and you'll need to bring them in at night, and set them out again during the day. Depending on the thickness of the slices, it will take 1 to 3 days. Test for dryness by tearing one in half. There should be no beads of moisture along the tear. The ideal dried tomato is leathery, not moist at all, but not brittle. Store in glass jars, Ziploc bags, or anything that will keep them dry and cool. No need to process or freeze, but you can freeze if you want, for added longevity.
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To pack them in oil, just put them in a jar, along with your favorite herbs (like garlic and fresh basil) and cover with olive oil. Let stand for 24 hours at room temperature before using, and then refrigerate. No need to process the jars, but use within a few weeks.
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For step-by-step pictures and instructions, see related blog post.
