- Ripe Tomatoes, cut into quarters
- Olive Oil
- Drizzle olive oil over the tomato quarters and season with salt. Toss to incorporate.
- Add a single layer of tomatoes to each rack of the dehydrator. Set the dehydrator to 125 degrees or slightly higher and let run for 24 to 36 hours, checking intermittently.
- These tomatoes can be stored in an airtight container for a couple of days or in the fridge for up to a week.