To use them later: bring a 3:1 mixture of water to vinegar just to a boil, turn off the heat, drop in the dryed tomatoes, and then strain after 5-10 minutes (depending on the texture you want). Really tasty! Great in pesto pasta.

I have the same problem right now. If you have a dehydrator (or enough sunshine), I like just slicing them, salting them, and then dehydrating them. It's pretty low effort and tomatoes can keep for over a year that way.

If you're taking 101, Petra's in San Luis Obispo is my favorite spot to stop for lunch. www.eatpetra.com