Despite the fact that my tomatoes didn't produce this year, I managed to preserve some. I got 5 pints of a type of cherry tomato that looks like little Romas yesterday at a farm down the road, and dried them in the oven.
5 pints of tomatoes yielded about 1.5 pints of dried. The oven was set to 210F and drying these took about 6 hours, with some tomatoes drying more quickly than others. I followed instructions online that said to dip each tomato in white vinegar before placing it in the jar. Everything gets totally covered in olive oil and these should keep in a pantry for a year. Here are the instructions I used.
They are so freaking delicious.