Bring a saucepan of salted water to a rolling boil. Wash the tomatoes and then blanch for 10 seconds. Drain the tomatoes and plunge into iced water to refresh.
Remove the skins from the tomatoes and reserve the flesh for another application. Pat the skins dry with paper towel and then place on a dehydrator tray. Place the tray in a food dehydrator and dehydrate at 60°C (140°F) for 24 ho