The drying process requires just a few basic pieces of equipment: baking sheet, wire rack, aluminum foil, sharp knife, spoon and tongs.

1. Heat the oven to 250°F. Line a 15x10x1-inch baking sheet with aluminum foil. Place a wire cooling rack in the foil-lined pan.

2. Wash 3 pounds of plum tomatoes (about 26 medium), and cut out the stem core.

3. Slice the tomatoes in half lengthwise. Scoop out and discard the seeds, leaving just the shell. A grapefruit spoon works well.

4. Blot excess moisture from the tomatoes with paper towels.

5. Arrange the tomatoes on the rack cut-side up. They can be placed closely together since they shrink considerably during baking.

6. Bake tomatoes 3 to 4 hours, checking them occasionally. If liquid collects in the tomatoes, turn them with tongs to remove it. (If you double the recipe, switch the oven rack position of the two pans halfway through baking.)

7. The tomatoes are done when they're dry but still pliable, not brittle. (Remove each tomato as it's done. The time the tomatoes take to cook will vary because their size and moisture content vary.) Store them in resealable plastic bags 3 to 4 days in the refrigerator or up to 8 months in the freezer.