0. Choose ripe tomatoes, but not too soft, to ensure the flesh is firm enough to withstand drying. San Marzano or cherry tomatoes are ideal for drying due to their low water content. If you use more watery tomatoes, such as salad tomatoes, the final result may be less concentrated.

1. Rinse the tomatoes thoroughly under running water to remove any traces of soil or pesticides. Dry them gently with a clean cloth. Cut the tomatoes in half, removing the seeds in the center (for a drier result), or leave them in for a juicier, softer result. You can also cut them into quarters or slices, depending on your preferred size and shape. Remember that the smaller the pieces, the faster they will dry.

2. If you want to give your sun-dried tomatoes a more pronounced flavor, sprinkle a little coarse salt over them. Salt not only helps enhance the flavor, but it also aids the drying process, drawing excess moisture from the tomatoes.

3. Sun-drying is the most traditional and natural technique. Arrange the tomatoes on a rack or baking sheet, making sure they don't overlap. You can cover them with fine mesh or gauze to protect them from insects. Leave the tomatoes in the sun during the day, turning them occasionally to ensure even drying. At night, bring the tomatoes under cover to avoid condensation. This process takes 3 to 5 days, depending on the temperature and humidity. It's essential that the tomatoes are completely dry before storing.

4. Sun drying requires patience. Tomatoes should be turned at least once a day to ensure they dry evenly on both sides. At night, it's important to bring the tomatoes inside or cover them completely to protect them from overnight condensation, which could compromise drying and encourage mold growth.

5. If you have a dehydrator, this is the most efficient and uniform method for drying tomatoes. Set the temperature to around 55°C (131°F) and arrange the tomatoes on the dehydrator trays, leaving space between each piece. Depending on the tomato variety and size, drying time can vary from 8 to 12 hours. A dehydrator is a good choice if you want a uniform drying process without having to constantly monitor the process.

6. When the tomatoes are completely dried, they should be free of internal moisture but still pliable. When bent, they shouldn't break, but they should be slightly springy. If the tomato is still too soft or slimy inside, continue drying.

7. Once dried, let the tomatoes cool before storing them. You can store them in airtight glass jars, vacuum-sealed food bags, or airtight containers. If you want to extend their shelf life even further, a great option is to soak the dried tomatoes in extra virgin olive oil with a few basil leaves, crushed garlic, or oregano, creating a flavorful dressing. Stored in a cool, dark place, these tomatoes can last for several months.

8. To ensure safe and long-lasting preservation of sun-dried tomatoes, you can pasteurize them in the oven at 70°C (158°F) for 20-30 minutes after sun-drying them. After letting them cool, arrange the sun-dried tomatoes on a baking sheet in a single layer and place them in a preheated oven at 70°C (158°F). This temperature kills any bacteria without cooking the tomatoes, preserving their flavor and texture. Once pasteurized, let them cool completely before storing them in airtight containers, such as glass jars or vacuum bags, to prevent air and moisture from entering. This process not only ensures food safety, but also extends the shelf life of the tomatoes, allowing you to store them for several months or even years without compromising their quality.