Servings: 8

7 -8 lbs firm ripe roma tomatoes 7 to 8 lbs firm ripe roma tomatoes
2 teaspoons salt 2 teaspoons salt
1 teaspoon dried basil 1 teaspoon dried basil
1 teaspoon dried oregano 1 teaspoon dried oregano
1 teaspoon dried thyme 1 teaspoon dried thyme

Tomato Prep: subheading: Tomato Prep:
Cut out the stem and scar and the hard portion of core lying under it.
Cut the tomatoes in half, lengthwise. If the tomato is more than about 2 inches long, cut it in quarters.
Scrape out all of the seeds that you can without removing the pulp.
Mix together thoroughly basil, oregano, thyme, and salt.
Sprinkle a small amount of this mixture on each tomato.
Vortex Plus: subheading: Vortex Plus:
Place the tomatoes, cut side up, directly onto the middle and top trays.
Set dehydrator temperature to about 140°F.
After 5 hours, turn the tomatoes over and press flat with your hand or a spatula.
After 3 hours, turn the tomatoes again and flatten gently.
Continue drying until your preference.

They are done when they are very dry, but still pliable.  They are done when they are very dry, but still pliable.
Texture is about that of a dried apricot.  Texture is about that of a dried apricot.
If dried too long, they become tough and leathery.  If dried too long, they become tough and leathery.
If not dried long enough, they will mold and mildew, unless packed in oil. So watch them carefully while they dry.  If not dried long enough, they will mold and mildew, unless packed in oil. So watch them carefully while they dry.
Try to remove them on an individual basis, before they become tough.  Try to remove them on an individual basis, before they become tough.