Should tomatoes be stored in the fridge

Dried herbs really do only last around six months, certainly no longer than a year. They're generally easy to get in small quantities, though.

Spices are trickier. They'll generally last rather longer, but the time will vary. If the spice is used for the colour and/or heat (e.g. turmeric, chilli) it will generally last much, much longer than one used for its smell and/or taste. Whole spices last much, much longer than pre-ground; I generally buy whole spices from asian stores, they sell them in much larger amounts for the same prices as supermarkets; and use a coffee mill to grind the right amount just before cooking (and keep a separate one for coffee!).

If kept in the dark, in a dry, clean, airtight glass container, spices and dried herbs will certainly not become health hazards, and should not pick up unpleasant tastes or odours. The strong-tasting / strong-smelling ones will, however, lose taste and smell, eventually almost completely; since that is the whole point of using them, you might as well not bother once they're off.

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.