You could dehydrate, but I think I would cut them in half and roast, then either freeze for later, or finish cooking them into a soup or roasted veggie dish and freeze the whole dish. That preserves the tomatoes, and makes for a quick meal later in the year.

Agree with rgreen. You can dehydrate them - just slice in half, brush with olive oil, dehydrate them at 150 degrees, flash freeze on pop into ziplock bag and freeze. However that takes a long time and uses a lot of oven power.

I get better and faster results from lightly roasting them, bagging and freezing. Parchment paper on cookie sheet, lay cut side up, brush with olive oil, roast at 375 for approx 20 mins. (check frequently), stick cookie sheet in freezer to flash freeze, bag and freeze. Keep for a good 6 months. Good for snacks or cooking. You can even thaw them and add to grilled sandwiches.

Dave

Ok thanks that sounds like good advice, I will give it a go.

I decided to buy a cheap dehydrator, as I also have all these herbs I just can't seem to dry properly, and wanted to try giving real "sun dried" tomatoes a go.