I will tell you up front the idea to dry cheese was a bit of an experiment because I was not sure, with the fat content in some cheeses, if it would work.  My goal was to see if I could dehydrate cheddar cheese for later use and for camping.  If I make cheese or buy cheese it is always in bulk so I can vacuum seal it or freeze it, but I still have to use power to store it (as in the frig or freezer). 

I love to can green beans but sometimes I have a need or a want for dried green beans.  A perfect example of  a need for dried green beans is to make camping or backpacking food.  Dried foods are definitely lighter than carrying jars of canned foods.  It is also nice to have some dried/dehydrated veggies on hand for making quick soups, stews or whatever your fancy is to use veggies.  They take of very little space and store easily on a shelf, in a backpack or in an emergency kit.

Drying green beans is also a good alternative when you do not have enough green beans to can.   You want to can and dry when your produce is at it's freshest so some times I will take small quantities of different produce and just dry it for later use.

Every year I keep one or two sweet potatoes wrapped in newspaper to use the following spring for sweet potato sprigs.  I am almost always repaid with a wonderful crop of large, sweet, sweet potatoes.  As with everything else that we get a wonderful harvest of, I have to figure out the best way to store it to allow for the best usage of space and capabilities we have on hand.

This is a really great recipe for using left over tomato peels and whatever else if left over after making tomato puree or veggie juice.  My husband and son say these crisps taste like dehydrated V-8.

In Texas a sun oven can be used about 80% of the year for cooking and baking.  Sometimes it gets so hot here you could probably just toss the food outside and it would cook without an oven, stove or additional heat at all.  So what does this have to do with dehydrating tomatoes?  Everything.