The tomato harvest is so varied and abundant, I feel utterly overcome with wealth. Sun-dried tomatoes add so much to a salad, pasta dishes and sandwiches that it would be a waste to not use the heat of this day to dehydrate a few the natural way.
I slice them in half.
In a few days I should have intensely flavorful sun-dried tomatoes ready to serve up. You could do this in a dehydrator or in the oven, but why use electricity when the sun is available.
I cover them with a cheesecloth that can breathe, but keep flies and debris away.