6 cups thinly sliced beefsteak tomatoes
2 tablespoons extra virgin olive oil
2 teaspoons sea salt
1 teaspoon garlic powder
2 tablespoons fresh chopped parsley
2 tablespoons grated Parmesan cheese
Gently drizzle and toss the sliced tomatoes in the olive oil to coat slices. Place slices without overlapping onto dehydrator shelves or a baking pan. If you are baking preheat oven to 200 degrees F. In a small bowl whisk together the remaining ingredients. Sprinkle mixture over each slice. Depending on how thick the slices of tomato are, dehydrating could take anywhere from 12-24 hours. If baking check every 30 minutes until edges show some charring, could take 4-5 hours.