*Quantity varies depending on size of harvest and personal preference.
Fresh red fully ripe but firm plum tomatoes
Slice the tomatoes lengthwise into 1/2-inch slices and lay on foil lined baking sheets in single layers, with sides not touching. At this point you might wish to brush them with a mixture of non-virgin olive oil seasoned with thyme, garlic or your seasoning of preference. Allow to bake about 1 to 1-1/2 hours or until tomatoes are non-sticky but still leathery and pliable, sort of like a raisin. Pack into airtight jars and store in cool dark place. (You may also try layering in single layers in a sealable plastic container with wax paper between each layer and freezing them.)
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