Just read a great detailed thread on sundried tomatoes, and not just cherries. Seems large watery ones can be cut into 1/2 inch thick slices. It is a long thread but well worth reading.

Here is a link that might be useful: great sundried tomato thread

Flo - as I mentioned on your other post, White Wonder isn't a cherry tomato variety. It is a ind. beefsteak. So can I ask where you are getting the seeds? Where they are calling any cherry tomato White Wonder?

There is a Snow White cherry, a Dr. Carolyn cherry that is white, and one named Coyote. They are all indeterminate plants.

As for the drying, I think I mentioned that most of us use dehydrators (or ovens) instead. Are you planning to dehydrate or try to actually dry in the sun? It can make a big difference on which size of fruit will work.

Sun drying in your location might be far easier and faster than it is for many of us but even with the smallest fruit it can take several days. Plenty of time for bacteria to contaminate the fruits. Pest issues arise too that you don't have with the dehydrator.

Then there is the uniformity of drying issue. While dehydrators provide a uniform finish, sun drying isn't uniform. Moist pockets remain and can quickly spoil. You can get around that to a degree with freezing after drying. That also kills any insect eggs that may have been laid.

With a dehydrator yes, you can easily dry 1/4-1/2" thick slices of big tomatoes. Slice, drain on paper towels for a few minutes, dip or roll in any seasonings or wine/lemon juice you plan to use, and spread on the drying tray.

Dave