Canning oven dried tomatoes
I'm having a really hard time finding specific information on this elsewhere, so I'm hoping some of the Master Canners here can help. Last year I oven dried a bunch of cherry tomatoes, but took them out before they were completely dry and brittle. These made for an amazing sun-dried tomato cream sauce! This year I'd love to do it again and can the results for longer storage. I have a pressure canner, so is there any safe way to can these tomatoes?
Everywhere I read about oven-drying tomatoes talks about storing them in oil for a few weeks, storing in the freezer, or drying completely and storing in airtight plastic bags. I can store some in the freezer, but have limited space there, and I think there's something about not drying the tomatoes completely that gets me a delicious flavor and texture.
Any help would be appreciated! (fyi, I also have a ph meter if it's helpful)