Preheat oven to 200 degrees.

Begin by washing and patting dry your tomatoes. Depending on the type of tomatoes used will determine how you slice them. If you are using cherry tomatoes or the smaller variety, slice them in half. If you are using larger tomatoes you want to slice into at least thirds. The thicker your tomatoes, the longer they will take to dry out. After you slice them, place them face down on a paper towel for a minute or two to help drain out the excess water.

In a medium sized bowl, combine olive oil, garlic and salt. Toss sliced tomatoes in the mixture enough to ensure they are fully coated.

Place on a baking sheet. Place in oven and allow to cook until dried. The length of time it will take depends on how large your tomatoes are. I used cherry tomatoes and they cooked for five hours. I had some that were thicker than others, so as they dried, I removed them from the sheet. When dried, remove from oven, allow to fully cool before storing.

Sun dried tomatoes have a long shelf life, if handled properly. Homemade sun dried tomatoes should be stored in the refrigerator. Place in an airtight container (or plastic bag) for six to nine months.