Bring the juices, sugar and salt to the boil and simmer for 4 minutes. Strain and cool.
Quarter the tomatoes and remove the seeds and membrane. Place the tomato petals in a vacuum pouch with the strawberry syrup and vacuum-pack on 100 per cent for 25 seconds in a chamber vacuum sealer*. Leave in the bag for 1 hour.
Open the bag and lay the tomato petals, skin side up, on a dehydrator rack. Brush some of the strawberry syrup on each and sprinkle with salt. Place in a food dehydrator* at 45°C (113°F) for 45 minutes, basting every 10 minutes with more syrup. Serve warm from the dehydrator.
© 2012 All rights reserved. Published by Murdoch Books.