Method

Preheat the oven to 130°C. Lightly oil a baking tray. Thickly slice tomatoes (about ½ cm to 1cm thick) and place onto the tray. Sprinkle with sugar, salt and pepper. Bake for 4–6 hours depending on how you like them.

How to use them:
Chop and toss into homemade tomato sauce for a more robust flavour.
Finely chop and toss into your favourite vinaigrette.
Make you own dip or sandwich spread by adding some finely chopped oven-dried tomatoes to creamed cheese (or fat-free smooth cottage cheese). Stir in a few chopped herbs and olives.
Roughly blitz with a little olive oil and fresh herbs, spread onto bruschetta, top with Parmesan shavings and serve as a snack with drinks.
Toss into your favourite bread dough.
For a quick and easy dinner, chop a few slices of bacon or chorizo and cook until just crisp. Toss with a few dried tomato slices and a handful of roughly chopped Italian parsley. Toss into hot pasta with olive oil and serve with lashings of Parmesan.
Chop tomatoes, mix with ricotta and feta cheese and toss with crushed garlic, freshly chopped herbs and salt and pepper. Use to stuff under the skin of chicken breasts or mushrooms before baking.