Marinated Sun-dried tomatoes

Marinated Sun-dried Tomatoes
Source: Unknown(I got this from the internet at least five years ago and have made changes since then)
Servings: Never enough!

1 cup Extra Virgin Olive Oil 
1/4 cup Balsamic Vinegar 
1 teaspoon Lemon juice 
1/4 cup fresh chopped Parsley 
1 tablespoon chopped Rosemary 
Dried Pepper flacks to taste (I use Aleppo pepper flakes)
Salt & Pepper to taste
3-5 cloves of garlic ( I love garlic so I use 5)
Tomatoes, cut into bite size pieces(I usually do five pounds at a time)

Mix everything together except the tomatoes in a large bowl.  Add tomatoes and marinate for at least several hours in the fridge(I usually marinate overnight). Remove tomatoes from marinade and spread out on dehyrdrator trays and dry until desired doneness.  I usually remove half while they're still fairly pliable and let the rest dry until they're completely dry.  Since there's so much oil in the marinade, store the dried tomatoes in the freezer to keep all winter long.  

Note: Save the marinade and use it to marinate vegetables or chicken before grilling or use as a salad dressing.

Directions for oven drying (I have not tested these so please keep an eye on them): Set your oven at the lowest temperature (200 degrees is the absolute maximum temperature you can use).  Spread out tomatoes on cookie sheets and dry them for 12-16 hours.