It's amazing how versatile tomatoes can be - especially when you need to preserve them.
Our new Chef showed me a nice way to make 'sun dried' tomatoes. He takes the tomatoes and cuts them into little wedges, lays them out on a tray (skin side down), and seasons heavily with salt and pepper. The sit around and breath, then are tossed into the oven at the end of the day - just after it gets turned off - and dries overnight. If they're still moist in the morning, then they sit out and dry on the trays a day or two longer.
I had a taste of them today, and they're addictive.
CORRECTION: They were seasoned with some sugar as well as salt and pepper. He baked it in a 160F oven for 5 to 6 hours, doors closed.