Set the dehydrator to 135°F (57°C) and plan on 10 to 12 hours for halved cherry tomatoes. Nesco's own dehydrated cherry tomato recipe uses that temperature and time, and the Eco-savvy drying guide gives a range of 6 to 12 hours, depending on humidity and how thick the pieces are. I couldn't find a published figure specific to the Garden Master model, so use these as the starting point for your unit.
Cut each tomato in half lengthwise and lay the halves in a single layer, not overlapping, with the cut side up. Salt and dried oregano are optional. Check them around the 6-hour mark, then every hour or two.
They're done when they're leathery and pliable, with no moisture visible and no water coming out when you squeeze one. Whole cherry tomatoes take far longer and dry unevenly, so halving them matters. Once they've cooled completely, store them in an airtight jar. Refrigerate or freeze them if you want them to keep longer.
