Making and storing sundried tomatoes

[so haaad]

I love pastas and meals with sundried tomatoes that are "seasoned" with oil, etc. I've never made my own sundried tomatoes, but was thinking of trying it in the food dehydrator. The actual dehydrating looks pretty straight forward. But I was wondering if anyone have any advice/recommendations on how and when to add "seasoning" to them, and also how to store them?

[iland99]

My parents do this every year. They don't add any oil or seasonings to the tomatoes, but they still taste very, very good. After they have them dried out, they store them in a Ziploc bag and keep them in the freezer. I usually raid that bag once or twice whenever I'm home, I actually eat them plain, right out of the freezer. Very tasty!

[bwtrout]

While this isn't the same, you can quarter up roma tomatoes, toss with some olive oil, salt, and pepper, lay them skin side down on a baking sheet, and roast them in an oven set at 300 degrees for about an hour. It really brings out the flavor similar to the sundried tomatoes.

[Tom Linderholm]

We slice ours and toss them with olive oil, chopped garlic, fresh thyme, salt and pepper. Lay them on parchment and cook on 175-200 for 6 hours give or take depending on the thickness. We serve them on our burgers at the Ledge Rock Grille. Big hit!

[so haaad]

Thanks everyone! I appreciate the advice/comments. So how long do I have to wait until lunch?!?

Cheffrey, I don't know if I've ever thought of putting them on burgers, but that sounds delicious!