oven dried tomatoes - what's the secret?

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seeing a how I'm growing a bumper crop of tomatoes in my garden I decided to oven-dry some. I have scoured the internet for recipes, and see that a popular method is to coat them in olive oil, salt and a few herbs, and cook in the oven at about 100 degrees for anyhting from 5 to 12 hours.

So far they've been in there 2, and are looking a bit too charred for my liking. Have turned off the oven for now.

Anyone know what I should do with ehm - and I don't mean chuck in the bin

Basically your oven maybe was a bit too hot as you are literally just supposed to dry them, that's why it takes so long. They then should last for a couple of weeks covered in oil in the fridge.
The ones you have now will make a great pasta sauce or bruschetta topping.

thanks Carmenere - my fan oven seems to cook things much quicker than it should.

might put it on at 70 for a while

but probably pasta sauce here I come