Preheat the oven to 225 degrees F (107 degrees C). Line a baking sheet with parchment paper (don't use foil, which can react with the tomatoes).

Slice tomatoes in half. Cut out the little core at the top of the tomatoes where they connected to the stem.

Arrange the tomatoes, cut side up, on a baking sheet. Sprinkle very lightly with sea salt.

Bake for 2 ½ hours. Press down on the tomatoes with a spatula (juices will come out).

Return to the oven and bake for at least 2 more hours, until tomatoes are dry but still pliable.

Slice tomatoes in half. Cut out the little core at the top of the tomatoes where they connected to the stem.

Arrange the tomatoes in a single layer in the dehydrator, cut side up. Sprinkle lightly with sea salt.

Dry tomatoes in the dehydrator for 6-8 hours, flipping about halfway through, until they are dry but still pliable.

Slice tomatoes in half. Cut out the little core at the top of the tomatoes where they connected to the stem.

Arrange the tomatoes, cut side up, on a rack over a baking sheet. Sprinkle very lightly with sea salt.

Leave the tomatoes in the sun, until they are dry but still pliable. This can take between 4 days and 2 weeks, depending on the weather.

If desired, drizzle with olive oil and sprinkle with Italian seasoning.

Store in the refrigerator for up to 1 week without oil, or up to 3 weeks submerged in oil.