1. Rinse and pat dry. They don't need to be completely dry since you're about to dehydrate them anyway, but they'll dry a tad quicker if you remove as much water as possible.

2. Slice your tomatoes into halves or quarters.

3. Optional: Some people prefer to scrape out the seeds with a small spoon. I don't. I just leave them as-is.

4. On the “skin” side, make a shallow, one-inch cut lengthwise down each tomato. This will help the heat fully penetrate them and prevent case hardening.

5. Turn them back over to the “pulp” side. Arrange them on your drying rack with at least a half-inch of space between each tomato. It doesn't have to be precise. Just try to avoid overlapping the tomatoes.

6. Optional: Sprinkle a little salt over the tomatoes. This will help to draw out their moisture and speed up the dehydration process. You can skip this step if you're watching your sodium intake.

7. Run the dehydrator at 115ºF – 130ºF. It can take anywhere from 9 – 14 hours to fully dry out tomatoes, and it'll take longer if you're going for a leathery dry. Make sure to check your tomatoes around the six hour mark and rotate them.

8. When your tomatoes are dried to your satisfaction, remove them from the dehydrator and allow them to fully cool before storing them in a sealed, airtight container (preferably glass). Voila! You have your own dehydrated cherry tomatoes!