Sun-dried tomatoes.
You Don't Actually Need The Sun To Produce Your Own Sun-Dried Tomatoes
By Elaina Friedman
When hit with heat and salt, tomatoes turn into chewy and sweet sun-dried tomatoes, but despite their name, you don't actually need the sun for this transformation process.
You can create sun-dried tomatoes at home with a dehydrator or an oven. Set your oven to 200 degrees Fahrenheit, and bake them between five and eight hours.
Slice your tomatoes in half lengthwise, place them on a rimmed baking sheet, sprinkle them with salt, and let them sit for a few minutes while your oven preheats.
If you're after puckered edges and a super-dry texture, start doing taste tests after the seven-hour mark, and if you prefer a hint of juiciness, check on them after five hours.
Rotate the trays so each tomato gets heat. Freeze or refrigerate them in an airtight container and eat within a week, or submerge them in olive oil for longer preservation.
Roma tomatoes are a popular choice for home cooks, but you can use any type of tomato. Grape and cherry tomatoes are fair game, though they'll shrink more.