5 pounds of firm, ripe red slicer or heirloom tomatoes, cleaned & cored
½ teaspoon dried basil
½ teaspoon dried thyme
½ teaspoon dried oregano
½ teaspoon salt
Cut the tomatoes into quarters.
Mix the herbs and salt in a mixing bowl then sprinkle evenly over the tomatoes. Place the tomatoes, cut side up, directly onto dehydrator racks or trays. Set the dehydrator temperature to 140 degrees. Place the filled racks or trays into the dehydrator for 10-24 hours.
A few hours through the dehydrating process, gently turn the tomatoes over and press flat with your hand or a spatula. Repeat this step again every few hours until the tomatoes are fully dried.