Plum tomatoes are best, more pulp and fiber, although you can use any tomato.
Blanch 30 - 45 seconds , in order to remove the exterior skin Remove the stem, gelatinous material and seeds, but retain to strain off the liquid later (fresh tomato flavor - see below).
Slice and dice tomato : the smaller the slices, the quicker they will dehydrate, saving time and energy.
Place in Excaliber on parchment paper, (or some units come with special silicone-like sheets cut to sheet size, or can be ordered at Excaliber).
Place in Excaliber until your degree of doneness/ shrinkage is complete, .. and then just a little more.
Place the dried tomato into a food processor, or coffee grinder to create a powder; a 1/2 bushel of tomatoes will dehydrate into 2 quart plastic zip-lock bags,
and can be frozen almost indefinitely as needed for fresh tomato flavor in soups, stews, broth, pasta, salsa, etc.
The reserved pulp, gelatinous material and seeds can be drained in either cheesecloth, spare pillowcase, fine straining material by gravity for 'tomato ambrosia'.
Don't press or pressure the liquid, just angle the container so that it leaks into a container - the liquid should be clear, absent of any solids, then refrigerate.
Thank You!
Save out a few seeds to plant.
Tomato seeds need a little extra help before storing for the next season. Place them in a container with water. Place it in a warm location for a few days until it starts to get scummy. Pour the contents in a tea strainer and rinse. Let them dry for a few days before storing.