I've been drying tomatoes for years. I slice tomatoes into 5-10mm slices
and spread on a fly screen suspended above the ground on a couple of
benches. Sprinkle tomatoes with P&S and dried basil, lay another flyscreen
over the top to keep the worst of the critters off and in about 5-7 days
you'll be good to go.

The longer you dry them the tougher they get eventually becoming the
consistency of beef jerky. They do keep the longest this way both in oil
and loose.

To preserve, I keep in a jar of olive oil and have found that if you keep
them covered with oil at all times you tend not to get the mould thing
happening. The flavoured oil is great for toatsted sandwhiches, cooking
etc. You can do the same with chillies.

Cheers

Bob Z


"China" wrote in message
...

G'day,
I can't answer your question, but try the news group
'rec.food.preserving'. I to am going to have a lot of spare tomatos, so
please, how did you dry them?

China
Wingham
NSW