olive oil(optional. Just drizzle some on top if you like)
See below for photos. Slice tomatoes into uniform thickness (so they dry at about the same rate). If you will be using the olive oil and salt, place tomatoes in a bowl, drizzle and sprinkle and toss lightly.
Place on dehydrator trays (using non-stick sheets) or on a cookie sheet if using your oven. Once they are partially dry (i.e. not "goopy" anymore, remove the non-stick sheets and dry directly on the rack for quicker drying.
Dry until no moisture remains, but tomatoes are still flexible. (Don't worry - if they get stiff and dry, they still taste great!)
Store in an airtight container, in the fridge or freezer for long term. I use the same small 4 x 2 x 8 2 mil bags from Country Life that I've written about before. And I seal them with these handy-dandy "I can't deal with twist ties" Twixit Clips.