And how long do they keep? I read some threads on CH yesterday because I have a ton of the end of season Sungold tomatoes and I want to preserve them, so I thought I'd try roasting them. I read this on another chain: "Roast them. Alot of them. I wash, dry, cut in half and then spread in a layer on a heavy duty foil lined cookie sheet that I spray with (gasp!) Pam, and roast them low, about 220 degrees or so for awhile...there is never any real time, just until they are caramelized, a little dehydrated and damn tasty."
My question is, how dry should they be when they're done? Mine are still juicy -- fantastic flavor, but still very moist and plump (though definitely shriveled). I'm guessing they don't actually keep very long this way though, right?