Dried tomatoes don't have to be "sundried" to be delicious. Where I live, the summers are too humid to dry foods in the sun (they just mold). That's why I opt for a dehydrator to dry my tomatoes. The result is just as intensely flavorful and colorful as the ones that were dried in less humid climates in the sun (and a whole lot less expensive).
Slice tomatoes in half. For oval shapes such as pear or Roma tomatoes, slice them lengthwise. The slices should be no thicker than 1/4-inch. If they are thicker than that, further slice the halves into strips.
Spoon or squish out the seed gel. This step greatly reduces the drying time.
Arrange the tomato pieces skin side down on the dehydrator trays. Leave space between tomato pieces on all sides.
Set your dehydrator for 135F. Let tomatoes dry until they are leathery to crisp, which will usually take 6 to 8 hours.
Remove trays and let the tomatoes cool for 10 minutes. Transfer to airtight containers.
To use, reconstitute your dried tomatoes by pouring boiling water over them and letting them soak for 15 minutes.
Roma, pear and paste tomatoes are less watery than round salad tomatoes and will result in a better dehydrated product.
Dehydrated tomatoes will keep indefinitely if they are fully dried and then stored in airtight containers.
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