Dried Roma Tomatoes
- 15 Roma tomatoes, each halved
- 3 T extra-virgin olive oil
- Sea salt to taste
- In a bowl, toss the tomatoes in olive oil and sea salt.
- Place the tomato halves on the Mesh Rack. Slide the Rack into position 2 and 3.
- Set the temperature to 145°F and cook for 10 hrs. until crisp.