Slow roasting tomatoes in a low-temperature oven for a few hours accomplishes much the same effect as actual sun-dried tomatoes. I first learned this technique from my friend Angelina of the blog Stitch and Boots, and she puts it best:
The point isn't to completely dry the tomatoes, just to concentrate the flavors. When they're done they'll have a thick, sweet, rich tomato flavor and the texture will be moist but not juicy.
Because the tomatoes still contain a fair bit of moisture, they can't be canned or kept in the pantry like other preserved foods. If you're using them in a few days, you can simply keep them in the fridge. For longer storage, I follow Angelina's suggestion and freeze the tomatoes. A piece of wax paper between each slice lets me take just what I need each time.
I've started making a batch of these oven-dried tomatoes every summer and use them just like sun-dried tomatoes in my cooking. In the middle of winter when fresh tomatoes are months away, a few of these guys in a frittata or on top of a pizza are pure heaven.
• Get the Recipe: Slow Oven-Roasted Tomatoes from Stitch and Boots
Related: Got Tomatoes? Make Tomato Paste
(Image: Angelina Williamson)