Wash the tomatoes well.

Cut the cherry tomatoes into halves or quarters. You can remove the seeds if you prefer.

Sprinkle salt over the tomatoes to help draw out the moisture.

Arrange the tomatoes on the trays of the dehydrator, leaving space between them to allow air circulation.

Set the dehydrator to 55-60°C (130-140°F).

Dehydrate the tomatoes for 8-12 hours, until they become dry and flexible, but not brittle. The time may vary depending on the thickness of the slices and the water content of the tomatoes.

Periodically check the tomatoes during the dehydration process. Take them out when they are completely dry.

Let the tomatoes cool down completely before putting them in the oil.

Sterilize jars and lids by boiling or washing in the dishwasher.

In a clean jar, arrange layers of dehydrated tomatoes.

Optionally add spices such as oregano, basil, garlic or pepper between layers for extra flavor.

Pour extra virgin olive oil over the tomatoes until they are completely covered. Make sure there are no air bubbles by gently shaking the jar or using a knife to remove the bubbles.

Close the jars well with the sterilized lids.

Keep the jars in a cool and dark place. Tomatoes dehydrated and preserved in oil can be kept this way for several months.

After opening, keep the jars in the refrigerator and consume them within a few weeks.