Semi-dehydrating and adding Italian spices and chilies to these tomatoes concentrates their flavors and makes them super-flavorful. Perfect as a side dish or served with a non-dairy cheese as a salad.
First, after blanching the tomatoes, be sure to peel around the stem so it remains intact.
To prepare the semi–dried tomatoes, place the blanched tomatoes on a dehydrator sheet and sprinkle with all the spices. Place in dehydrator on 115 to 120°F (45 to 50°C) and dry for 6 hours.
Alternatively, using an oven on the lowest heat setting (150 to 200°F) or (65 to 95°C), place tomatoes on a baking sheet lined with parchment paper and slow cook for 2 to 3 hours until the tomato skins are slightly rubbery. Use the convection setting if possible to maintain constant airflow.