Searching for recipes for a dinner party, I ran into a blog about slow-roasted tomatoes. They sounded great but required temperatures of about 200 degrees F. Luckily I have my handy-dandy Excalibur and decided to do a raw version, keeping the temp down around 105 degrees.
How easy is this? Get a bunch of tomatoes and slice them into chunks about 1/2 inch thick. (Cherry tomatoes can be cut in half.) Spread them out on a dehydrator sheet. Drizzle them with a mixture of olive oil and raw agave. (Sorry, no measurements. Maybe a 3:1 ratio. It should taste good.) Sprinkle with dried oregano, sea salt and black pepper. Let dehydrate for 6-8 hours. A few hours in, flip and drizzle with more of the same. They're done when they've reached the desired level of chewiness. Serve warm, especially good over a plate of spinach.
So, yes, this is about as unspecific as a recipe can get. Trust me: you can't go wrong. Just season to taste. They're sweet, savory, chewy and delicious.