Made a batch of these using the oven method. They turned out wonderfully! I'm going to pack 'em in oil and use them in a sun-dried tomato risotto recipe next week. I was a little concerned about anything that required a 12-hour commitment, but it was fine -- I took 'em out for an hour or two so I could roast some asparagus, and then put 'em back in -- no problem. Thanks for posting this!
I used the sun method. It took a long time but the flavor was good.
I used the oven method for these - they were good, but they took longer than the 12 hours. I finally had to just pull them out after 14, even though they weren't quite as dry as they should have been. I live in a very humid climate, though, so I think that was my issue, not the recipe. I think I'll wait until winter to make these again, my kitchen was a little warm all day! :) The flavor was very good, and I am excited to use them in a sun-dried tomato cream sauce over pasta.
I did mine in the oven using the convection setting. Most of the tomatoes were done in 8 hours, and the kitchen smelled great while they were processing. I'm going to cover in oil and keep in the fridge. I used just a touch of salt and thyme to season, as I thought the other herbs would be less versatile with my cooking style. Thanks for posting!
I've tried to make it but in the tomatoes appears like white dots, looks like a fungus, that is normal or what? would be so useful your answer.