Last year, I had lots of nice red golf-ball sized tomatoes. Though I
enjoy lettuce, cucumber & tomato (+salt, pepper & mustard) sandwiches,
I could not eat them all. I gave some tomatoes away but I still had
many.

So I had to find a way to preserve them. I thought of sun drying
them... but it was late october here in Canada and the sun was nowhere
around.

So I decided to oven dry them instead. I sliced them all in half, and
placed them on an oven tray. I salted them. I preheated the oven to
a high temperature and then put the tray in for I think about an hour.
They dried out. Note : aim to dry them out, not cook them.

Then I put them in ziplock bags and put them in the freezer. That was
last summer and I still have some in my freezer today. Its just as
good as the day it went in because I'm using 3 methods of preservation
(drying, salting, freezing). No bacteria or fungi can grow.

I take a few out of the ziplock bags and just throw them into food
that I cook. They're great. For the health concious, you can throw
them into water to let the salt dissolve out and then put them in
food.

I'm going to do the same this year if I have some left over. Although
I will consider giving some to the local food bank as well.