This is a simple way to preserve tomatoes – they can be added to soups as is, or soaked for a little while in hot water and then added to scrambled eggs or pasta or salad cukes. A dehydrator is another great investment for local eating in the winter, but the oven works, too. We’ve found a few dehyradors at garage sales over the years – they don’t have to be fancy to work (though the fancy ones do work really well).
Slice tomatoes into ¼ inch slices, removing cores. For cherry tomatoes, cut in half.
Sprinkle with salt, if desired.
Dry in the dehydrator at 120º overnight, turning and drying for another several hours in the morning, or dry on a lightly greased baking sheet in the oven on its lowest setting – it may take up to 24 hours. Rotate the baking sheet occasionally and flip the tomatoes at least once in that time.
Let them cool, then pack in glass jars.
If you want to store them in the pantry, dry them until they are brittle-crisp. If you prefer them chewier, I recommend storing them in the freezer.