While sun-dried tomatoes are a tasty way of adding more intense flavors to your dish, turns out they can be really expensive to buy. But why buy when you can easily whip up a batch of your own, and this clip featuring Chef Keith Snow of local eating weblog Harvest Eating will demonstrate how its done:

First, cut the ends off your tomatoes and then cut them in half. Remove the seeds and juice with a spoon and add them to a baking sheet covered with aluminum foil. Next, season the tomatoes with garlic, black pepper, herbs de provence (optional), fresh thyme, and sea salt.  Finally, add a generous amount of good quality extra virgin olive oil by pouring it into the open cavity of the tomatoes before popping them inside the oven. Set your oven at 200 degrees Fahrenheit and let the tomatoes dry for two hours before you check on them. If they're still not done, just put them back in for half-hour periods until thoroughly dried out.

Once they're dried out, store the dried tomatoes in a mason jar with fresh thyme and more olive oil. Be sure to push the tomatoes down to remove any air pockets in the jar and add more oil to cover the top of tomatoes. This way, the dried tomatoes can be stored in your fridge for up to two weeks or in your freezer for up to two months.