An awesome way to hold onto that last taste of summer, oven-dried instead of sun-dried tomatoes. You can use unripened tomatoes, since we're past the true tomato season now.
Take some tomatoes, slice them up and place them on a baking pan with olive oil and salt.
Make sure the slices aren't touching each other. Put them in a 275 degree oven and bake for about an hour. Keep an eye on them, you don't want them to burn, you want them to dry out.
The results are sweet and tangy. I've served these tomatoes with fried eggs, over pasta and on sandwiches. You'll find some great things to pair these tomatoes with as well. Leave me a note with how you've served them.