Slice the tomatoes. For Roma tomatoes, I cut the tomatoes into quarters.
Season according to taste. Salt, pepper, and lemon juice from half a lemon make wonderful dehydrated tomatoes! You can also season with basil or oregano according to your preferences.
Line your dehydrating trays with parchment paper. Place the tomatoes skin-side down on the trays.
Set your dehydrator to 130 to 140 degrees Fahrenheit. Dehydrate for 8-10 hours. Check the tomatoes regularly for the last 2 hours. They should be dry, but not hard.
Seal in an air-tight container & enjoy!