A note from Mama -

I always store everything that I dry in GLASS containers - not plastic and certainly not plastic bags - and I keep them in my pantry.

I know sunlight isn't good for dried foods, Mama. But sometimes you put head knowledge aside.

A row of canning jars, each filled with a different colored dried tomatoes, is as pretty a picture as any kitchen can have; even prettier than a row of jars holding assorted beans.

But yeah, as a general rule, store dried foods in glass (I like the half-gallon Mason jars for that purpose) and as much out of sunlight as possible.

One benefit to working forever in commercial kitchens was being able to easily collect a bounty of glass half-gallon & one-gallon jars from items like sweet relish, thousand island dressing & marischino cherries.

Today they line my kitchen counter, pantry, bathroom vanity and garage shelves filled with everything from flour & sugar, to graham cracker crumbs & macaroni, to Q-tips & sponges, to aqaurium gravel & potting soil!

Thanks everyone.
I wasnt sure what texture I should go for with tomatoes but you guys took care of my questions.
I think I will go with the glass jars to store them. I always have tons of them for storing my dried herbs in the cabinet.

I love to "collect" glass jars - not all of course - but they are good to use in the freezer as well for freezing broths, soups, sauces. It was quite disappointing when they changed the quart mayo bottles to plastic.

But glass jars can be used for so much! And for that decorative touch - cut rounds of pretty material for covering the caps and a pretty sticker adds for show.