Don't you just love the concentrated burst of flavor in sun-dried tomatoes? I know I do! For some reason, though, I don't usually cook much with them. Well, that's all about to change. I found a tempting set of directions in one of my new cook books: Put 'em Up!: A Comprehensive Home Preserving Guide for the Creative Cook, from Drying and Freezing to Canning and Pickling by Sherri Brooks Vinton. The result creates a slightly caramelized dried tomato that is just to die for. I admit, I ate a small handful before putting the rest away in the freezer. You could put these in the refrigerator if you plan to use them soon, but the freezer is the best bet for long term storage. It helps to preserve the color and freshness of the tomatoes better than the refrigerator.
