Ingredients:

  • 3 lbs Roma tomatoes
  • 1 tsp coarse sea salt
  • 1 tsp dried oregano
  • 1/2 tsp garlic powder
  • 1/4 tsp cracked black pepper

Instructions:

  1. Slice the tomatoes lengthwise into 1/4-inch (6mm) thick strips and arrange them in a single layer on parchment-lined baking sheets.
  2. Sprinkle the coarse sea salt evenly across the slices. Mix the dried oregano, garlic powder, and black pepper together and dust them lightly over the tomatoes.
  3. Choose a drying method: For oven, bake at 200°F (93°C) for 6-10 hours, flipping every 3 hours. For air fryer, dehydrate at 150°F (65°C) for 4-6 hours, shaking hourly. For dehydrator, set to 135°F (57°C) for 8-12 hours.
  4. Remove tomatoes when they have shrunk significantly and feel pliable and leathery, but not brittle.