Preheat your oven to 200°F and line a large baking sheet with parchment paper for easy cleanup.

Wash your homegrown tomatoes, then slice them into small, even pieces (the thinner the slices, the faster they dry). For larger tomatoes, slice into thick slices and lay them cut side up.

Place tomatoes in a single layer on the pan. Sprinkle with a bit of salt, black pepper, and any fresh herbs you like.

Bake for several hours (check around the hour mark, but it often takes a long time, sometimes up to 6-8 hours) until the tomatoes are fully dry and brittle.

Remove from the oven and let them cool to room temperature before storing.

Prep tomatoes as above.

Place slices on dehydrator trays, making sure there’s good air circulation.

Set your food dehydrator to 145°F and dry until the tomatoes snap when bent. This can take anywhere from 6-12 hours, depending on the thickness and water content.

Once dried, store the final product in a zip lock bag, small glass jar, or airtight container. You can also vacuum seal them for long-term storage!