I had almost talked myself out of making any oven-dried tomatoes this year, but the tomatoes keep coming. We already have 12 pints of tomato sauce in the freezer, and I made more yesterday.
Blame (or thank) the great weather we're having for the bumper crop of tomates. The mornings are cool and slightly damp, with gray skies and fog. Before noon, the sun breaks through and temperatures rise to the mid-20s C, mid-70s F. The sun feels hot.
To dry tomatoes in the oven, I just cut them in half or into wedges and arrange them on oven trays lined with silicone baking pads or parchment paper. Yesterday I had three pans full and I put them into the oven at 85ºC (185ºF). It's a convection oven so the heat is evenly distributed and the air movement helps take the moisture out of the tomato pieces.
The important thing, I think, about drying tomatoes is to keep the oven temperature below the boiling point. You want the tomatoes to dry but not cook, so you don't want the liquid in them to boil.
I put the tomatoes in around 10 a.m. and finally turned the oven off at about 8 p.m. I left the tomatoes in the oven overnight to continue drying in a warm place. It seems to have worked. Now I'll put them in jars and reheat the jars to close to 100ºC (210ºF) before putting the lids on. That should seal them and protect the tomatoes from mold and mildew.
Oven-dried tomatoes are good added to salads, sauces, soups, and pasta dishes all winter long. The dried tomatoes take up minimal storage space. I suppose another way to store them would be to put them in plastic bags or containers and put them in the freezer.