Wash the tomatoes and dry them well using a kitchen towel.
Cut the tomatoes into halves or quarters, depending on their size; just take care that every tomato piece is as big as the other ones and about 1cm thick.
Using a sharp small knife remove all the water and seeds inside the tomato pieces.
Put the tomatoes in a wide container or colander and salt them slightly on the surface.
Once you’ve cleaned and salted all the tomato slices, drain them well once again and start placing them on the racks of the dehydrator.
Arranging the slices on racks take care to place them with the skin down and pulp facing up and don’t overlap them.
After filling all the racks arrange them on the dehydrator, put the lid and turn it on at 140°F.
Check the process every 3-4 hours and reverse the position of the racks by placing the lowest on top, the next to last for the second, and so on. This way the tomatoes will dry evenly and will be ready at the same time. The drying time will depend on the size of your tomatoes.
When all the tomato slices will be completely dry to the touch, they are ready so turn off the dehydrator and remove gently your dried tomatoes from the racks.
To preserve homemade dried tomatoes for a long time, put them in sealed jars and then in a cool, dark place like a pantry.
Alternatively your dried tomatoes can be stored food bags then in freezer or vacuum up to 18 months.