herbs such as thyme, oregano, basil, tarragon, marjoram, chives, parsley, mint, fresh chopped or dried
Wash tomatoes well and pat dry. Slice small plum tomatoes in half, small salad tomatoes in quarters and larger tomatoes into half inch slices. Place on a single layer on a dehydrating mat or on parchment paper on a cookie sheet. Sprinkle with a little salt, pepper and sugar (if they are not already sweet tomatoes) and your choice of herbs, fresh chopped or dried.
Place in the dehydrator at 115 degrees for 24-48 hours. I like my tomatoes very dry, but you can do them slightly leathery as well. If you don’t have a dehydrator, place them in your oven set to the lowest temp, with the door left ajar. They will potentially dry faster at the higher temp in the oven. I leave them overnight to start, then see how it goes. Store in ziplock bags or sealed jars, in a cool, dark place. To use, rehydrate the tomatoes by covering them with boiling water, letting them soak for a few minutes until plump.