Sun-Dried Tomatoes - cooking recipe

Ingredients

10 roma tomatoes
kosher salt
1 tablespoon white vinegar

Preparation

Cut tomatoes in half lengthwise with membranes in center.
Scoop out seeds and juice with back of thumb.
Cut wedge to get rid of core.
Place on drying rack.
Sprinkle lightly with salt.
When dry, not brittle, just slightly rubbery, remove from rack and place in bowl.
Toss with vinegar until all are moist, but not wet.
Pat excess moisture with paper towel.
Place in ziplock bag, squeeze out air, zip, and refrigerate in vegetable bin. (I keep mine for up to a year).