I’m sprinkling tomato slices with a variety of spices and parmesan. Then drying them in the dehydrator. They make a tasty snack. The meatier types of tomatoes work best.
My hubby dried a bunch a year back, but they didn’t seem to get REALLY dried out no matter how long they were in the dehydrator. I think he is going to grind them for powder, but for now they are in vac bags. I didn’t even think about grated cheese on them. Hummm. I’ll tell you where I screwed up - I neglected to note what each type of plant was, but I did pull a great example from each to bring to seed stock. One of them was beautifully meaty. Not the huge ones though.