Dried Tomatoes

If you've never tried dried tomatoes, this is your introduction. It's SO easy and completely changes the flavor to something much deeper and sweeter. Today, I put some on my turkey sandwich, but you could also just put them in salads or eat by themselves as antipasto with olives, hummus, crackers, etc. They're kinda elegant that way.

Dried Tomatoes
Preheat oven to 250 degrees.
Line a baking sheet with parchment paper.
Thinly slice large tomatoes or halve cherry/grape tomatoes and arrange in a single layer on the parchment.
Sprinkle with salt and pepper.
Bake for 1 hour or until they've reduced in size by about half and look like they've dehydrated.
Store in fridge but can also be frozen.