You can use other tomatoes but Roma tomatoes are the best to dehydrate because they have less seed and more meat. You don't have to have any seasonings but the below recipe does enhance the tomatoes. Use these dehydrated/sun-dried tomatoes in your salads, pasta selections. I will have later postings on my blog on using the dried tomatoes so keep checking the blog!
2# ripe Roma Tomatoes, halved
4 T sea salt*
Pepper to taste
1 T dried basil
Lay the tomatoes face up in your dehydrator. Sprinkle with the herb mixture. Dehydrate. Will take around 7 to 10 hours. I would slice them in strips to make them ready for serving and you can store more in a jar. Once dried keep in mason jar. This would be your longer term storage method.
Several recipes recommend:
Putting the dried tomatoes in mason jar with olive oil just covering the top of the tomatoes. Add a bay leaf, garlic slivers. These will stay in your fridge for up to 3 months.
Note from Paula: The key to all your dehydrated food is keeping it dry and away from light as the light will discolor the food product.