Choose the right tomatoes. Pick firm, ripe tomatoes without bruises. Roma or plum tomatoes have fewer seeds and more flesh, which makes drying faster and more consistent.

Prep and slice. Rinse and pat dry. For Romas, slice lengthwise into halves or quarters. For cherry or grape tomatoes, slice in half. Aim for 1/4- to 1/2-inch thickness for even drying.

Seed lightly (optional). Scoop out excess seeds and gel if using large tomatoes. This speeds up drying and concentrates flavor.

Season simply. Arrange slices cut side up. Sprinkle lightly with salt. Add pepper, herbs, or a whisper of garlic powder if you like. Don’t overdo it—flavors intensify as they dry.

Dehydrator method. Set the dehydrator to 125–135°F (52–57°C). Place tomatoes in a single layer on trays. Dry for 8–14 hours, rotating trays occasionally. Start checking at 8 hours.

Oven method. Heat the oven to its lowest setting, ideally 170–200°F (77–93°C). Place tomatoes on wire racks set over sheet pans (or use parchment-lined pans). Dry for 4–8 hours, flipping once after the first 2–3 hours. Prop the oven door open a crack to let moisture escape if safe to do so.

Look for doneness. They’re ready when they’re dry to the touch, pliable, and leathery with no visible moisture but not brittle. If they crack, they’re over-dried; if they ooze when pressed, keep going.

Cool and condition. Let tomatoes cool completely. Place them loosely in a jar, filling it no more than two-thirds. For the next 7 days, shake the jar daily to distribute any remaining moisture. If you see condensation, return them to the dehydrator or oven to dry further.

Use as-is or pack in oil (optional). For dry storage, keep plain. For oil-packed, briefly dip tomatoes in a simple vinegar brine (1 part vinegar to 3 parts water) for 1 minute, pat dry thoroughly, then cover with olive oil in a clean jar. Add herbs, garlic, or chili flakes if desired.

Label and store. Note the date and method used. Keep dry-packed tomatoes in airtight containers, and oil-packed tomatoes chilled in the fridge.