Kellie Compson of Bayswater, Victoria, requested help making dried tomatoes.
Here's the easy BHG method and some tomato tips as well.

Thanks Kellie!

Tomato tips and info
- Vitamin A and C are the two main nutrients in tomatoes.
- Botanically, a tomato is a berry.
- Select tomatoes that feel heavy for their size.
- Tomatoes taste better at room temperature. Do not store in the fridge.
- Rinse tomatoes before slicing them. Use a serrated knife and when possible, slice tomatoes just before eating them.
- When making a tomato soup or sauce, use a vegetable mouli. A mouli does not allow the skin to go through. If using a food processor or blender, pass the sauce through the strainer to eliminate the skins.

Oven-dried tomatoes
Wash 12 small roma tomatoes and halve or quarter them lengthwise. Press out seeds and season tomato insides with a little sea salt. Place the tomato halves or quarters skin side down on a wire rack and dry in the oven at 60C for 8 to 12 hours, depending on how dried you want them to be. If you do not wish to eat the tomatoes immediately, store them in a glass container in olive oil flavoured with herbs.

Sun-dried tomato paste
Put about 20 oil-packed sun-dried tomatoes (try to get the soft flexible ones or make them yourself) into a blender and puree with a little olive oil until they form a coarse paste. Scrape the mixture into a jar and store in the fridge. Excellent on home made pizza!

And here's a suggestion from Barbara Attenborough, Margaret River, WA:
"Loved your recipe for oven-dried tomatoes. Here's mine to try: slice tomatoes in half and place on a cooling rack placed over an oven tray. Sprinkle well with salt and place in a sunny position for a full day. Bring them in at night then put them in the sun again the next day. Repeat for 3-4 days. The salt will keep ants and flies away. Store in sterilised jars with crushed garlic and rosemary and cover with a good olive oil. They keep for months and are yummy. "

Thanks Barbara!