Slice your tomatoes into sections that are about 1/2 inch thick and put them in a large bowl.

Combine the olive oil, vinegar, parsley, rosemary, garlic cloves, salt, chili flakes, black pepper, and lemon zest and juice into a blender container and puree.

Pour the marinade over the tomatoes and let them sit for at least an hour or two.

When you're ready to start the dehydration process, arrange the tomatoes on the trays of your dehydrator. Set it to 135 degrees F and run for 18 to 24 hours, until the tomatoes are well-dried.

When they're done, pull the finished tomatoes off the trays and place them into zip top bags.

Keep in the fridge for 2-3 months or in the freezer for 6-8 months.