How does one soften sun dried tomatoes

There are three common ways to make sundried tomatoes:

1. Sun - This can take days. Use a cheesecloth to keep the bugs out. Weather is obviously a huge dependency here.

2. Dehydrator - Probably the most efficient method, but not everyone has a dehydrator.

3. Oven - Use a cookie sheet and set the oven to 140-150F. This could be tricky depending upon the oven. You might have to use the pilot light or prop the door open slightly. This should take about 8 hours.

I usually store them in light olive oil once made. I've found light oil makes a huge difference because extra virgin tends to have a much stronger flavor.

If you are really set on doing this, just use the same amount by weight or volume, preferably peeling the tomatoes first. (Cut an x in the bottom, dip in boiling water for 10 seconds, pull off the peel). You'll have plenty of liquid coming out of the tomato, don't worry about that. But honestly, I don't recommend doing this. Fresh tomatoes that are any good are so good uncooked that it is a waste, and fresh tomatoes that aren't good won't get better by cooking them. Even Mario Batali says you should use canned tomatoes for cooked sauces.