I love everything there is about tomatoes — I even eat them like apples. Everything, that is, except for sun-dried tomatoes. I don't know whether it's the chewy texture or the intense flavor (which doesn't taste like a tomato to me), but I really don't like them. It's the one ingredient that can steer me away from a dish.
However, this recipe is as close to a sun-dried tomato as I can get. I only cook them for 2 ½ hours so that they still retain some of their juices but have a more concentrated flavor. If you'd like, you can continue to cook them for 3-4 hours total, so that they shrivel up and more closely resemble a sun-dried tomato (or oven-dried tomato rather). I use these in pastas, with grilled pork, steak, chicken, or quickly cooked fish. To be honest, I also just eat them as they are.
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