Although originally dried in the sun with garlic, salt, olive oil, and spices many commercial varieties exist today. Typically plum tomatoes are first split in half and place on a rack. They are seasoned with salt, pepper, garlic and then drizzled with olive oil. After which they are place in an oven over night with only the pilot light on. After they have dried they can be stored in olive oil until use. If using a commercial variety not packed in oil then sundried tomatoes can be reconstituted with a little warm water.