They all came from just one bush!
I can probably eat 3-4 of them before they get bad. Juice and sauce come out with not-so-pretty brown color, look burned. How do you use them other than eating fresh?
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Would they dry well?
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Never made dry tomatoes. but this is exactly I am looking for online now. Will see 
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I dry a few bushels every year(red tomatoes, don’t think blacks would be any different), Slice them, brush on a little olive oil, little salt, fresh ground pepper and some dried oregano and basil and into the dehydrator. So Good!
Love to eat them as-is for a snack or chop them and put them in a salad or on a pizza or into a grilled cheese…
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How thick do you slice them (I assume you slice them in round slices?)? How long does it take to dry them and what is the temperature?
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I slice them about 1/2" to 5/8" thick. The thicker the better in my opinion, they reduce down quite a bit you want to end up with something you can chew on. 
Most will be done in about 24 hours, but that can very with variety so it would be best to keep an eye on them. That is with oil on them, with out oil it would most likely go faster.
I dry them at 135 degrees.
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I made a batch of tomato chutney from a recipe I found here:
It came out really delicious, if you like chutneys. I made it from a mix of red and yellow tomatoes, but with the molasses, raisins, and cooking it down for hours, the color comes out dark brown anyway. I wouldn’t think black tomatoes would make it any less appealing.
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