To start, wash and dry
1 pound of fully ripened Roma tomatoes
Slice into thin strips and assemble on a lined baking sheet, or a food drying rack
If you are using your oven, warm it to 100 or 200 degrees F depending how hot it cooks
Or, you can use a food dehydrator as we did
Cook until the tomatoes are dry
In a small bowl whisk together
1/2 Cup olive oil
Fresh herbs like basil, to taste
Sliced garlic cloves, to taste
2 Tablespoons Italian seasonings, to taste
2 Tablespoons Balsamic vinegar, to taste
Coat the dehydrated tomato slices fully and transfer to a container with a lid
Refrigerate overnight before enjoying