Overflowing in tomatoes, but not canning lids

Tis the season of tomatoes here on Cedar Road and since there's a canning lid shortage, I decided to try something different. Sun-drying my tomatoes. I already have canned 11 quarts and 10 pints of plain diced tomatoes. We still have salsa from last year too, so the sun drying option seemed like a good plan. I had three sheet pans filled with tomatoes in the oven all day and to be honest, they really never dried enough to store them the way that is mentioned in the recipe. I did divide them all up and froze them. I think these will make a great addition to soups and stews. They smelled great and some even caramelized, so here's hoping for some extra yummy soup this fall and winter!

Sun Dried Tomatoes

Tomatoes
2 pounds meaty tomatoes
1 to 1 1/2 tbsp kosher salt or sea salt

Marinade
1/2 tsp dry oregano
1/2 tsp dry basil
3 tbsp olive oil
1 tsp sugar

Instructions
Preheat oven to 350F. Line a baking sheet with a parchment paper. I like to use my old baking sheets for roasting and drying.
Tomatoes
Wash tomatoes (2lb, about 1kg) in water.
If using Roma Tomatoes (meaty tomatoes) cut each tomato in half and then cut 3 wedges from each half. Smaller tomatoes you can just quarter, lengthwise.
If using small plum tomatoes, cut them in half.
Set tomatoes in a colander over sink or another bowl. Season tomatoes with kosher salt (1 to 1 1/2 tbsp) and let them drain for 20 minutes.
Marinade
In a small bowl combine olive oil, dry basil, dry oregano, sugar. Whisk to combine.
Add drained tomatoes into a bowl and pour in the marinade. Toss to coat all the tomatoes with marinade. Then Transfer tomatoes onto a baking sheet and lay them down on the sheets, skin part down. They need to be in one layer.
Baking / Oven Drying Method
If using 2 baking sheets. Place both sheets into the preheated oven at 350F. I had my oven racks in about 3/4 high and 1/4 low position.
Increase oven temperature to 420F.
Once your oven reaches 420F temperature leave the tomatoes in for 15 minutes and then turn the oven off. Don't open the doors for at least 3-4 hours.
After 4 hours open the oven and take the sheet out. Remove those that are done and leave those that need a bit more drying on a baking sheet. I find that tomatoes close to the rim of the baking sheet are dried the fastest.
Continue drying tomatoes. Turn the oven to 350F.
Once the oven is heated up to 350F place a baking sheet with the remaining tomatoes into the oven.
Increase oven temperature to 395F. Once your oven reaches this temperature leave the tomatoes in for 5 minutes and then turn off the oven. Don't open oven doors. Leave the tomatoes in there for 2-3 hours. After this time tomatoes should be dry.
Storage
Store oven-dried tomatoes an airtight container or a glass jar in the fridge. You can also pour extra virgin olive oil into the jar and store them that way. They will last for 2 weeks.