Set up your dehydrator for 140 degrees, or preheat the oven to 250 degrees F.

Wash and dry the tomatoes.

Cut cherry or grape tomatoes in half the long way, or thinly slice Roma or San Marino tomatoes.

Place the tomatoes on the dehydrator trays, or for the oven on a sheet pan lined with parchment paper.

Sprinkle the tomatoes with salt, pepper and Italian seasoning.

Place the tomatoes in dehydrator for 6-8 hours, or in the oven for 3-4 hours.

Check the progress, hourly if you can. Your goal is to get tomato pieces that are leathery, not crisp.

For short term storage, place the tomato pieces in pint or half pint jars, alternating with some basil leaves and slices of garlic. Pack tightly and when the jar is full, cover them with olive oil and replace the lid. Store in the fridge for up to a week.

For long term storage, place the tomato pieces on a tray with parchment paper in an even layer, without touching each other, and freeze for 2-3 hours. Move the tomato pieces to a zipper freezer bag or vacuum seal bag and remove as much air as possible. Store in the freezer for up to 3 months. You can remove from the freezer and store in the fridge for a week or two.