Drying tomatoes is a great way to preserve them, especially if you’re running out of shelf-space. You can use them in sauces, salads, stews, soups, pastas, you name it! We also like to eat them as is, just like you would a dried peach.
These are the most delicious thangs -- sweet, chewy, and intensely tomato-ey. The slow roasting concentrates a whole tomato's worth of flavor into the delightfully shriveled treat that remains at the end of 10-12 hours in the oven.