Just when we thought we’d have a small tomato harvest...they rallied! We’ve canned, frozen and fermented. Now we’re dehydrating them for use in soups, stews and tomato basil bread. Slice tomatoes about 1/4 inch thick and dehydrate at 135 to 145 degrees for about 24 hours or until dried. For long-term storage place dehydrated tomatoes in freezer safe bags or containers and store them in the freezer.