Although we don’t have enough sunshine to “sun dry” our glut of tomatoes, I discovered that most so called such tomatoes are actually dried in ovens or dehydrators and this applies to commercial “sun dried” tomatoes as well as home made fruits.  I looked up a couple of recipes, turned the oven to a low setting, cut the tomatoes and squeezed out the seeds, sprinkled them with  sea salt and crushed garlic and olive oil and went away for four hours to let them dry.  It worked!  They are now packed into two glass jars and preserved in olive oil.  I am awaiting a new delivery of jars and then I will dry some more tomatoes.