Slice the tomatoes in half (or quarters). Carefully scrape out the seeds, leaving the pulp intact.
Turn halves pulp-side down and make a shallow slit of about 1 inch long lengthwise into the skin.
Turn back over and sprinkle lightly with salt to help drain the moisture.
Set dehydrator temperature to 135 F. Arrange tomatoes on dehydrator trays pulp-side up.
For proper dehydration, the drying time might be between 6 to 8 hours, or more if the tomatoes are especially large and plump or if it is especially humid in your kitchen. During the dehydration process, turn the tomatoes and rotate the racks as needed to promote even drying.
Check at the 6-hour mark. The tomatoes should be completely dry but still a bit pliable—not crispy. Test for doneness by touching the tomatoes with your finger. They should not feel tacky or sticky. Remove the ones that are done, leaving thicker ones to finish.
Good in pasta sauce (allow the tomatoes to steep in the sauce for 30 to 60 minutes to rehydrate).
Also good chopped fine and added, along with some dried Italian herbs, to cream cheese.