If your going to dehydrate a tomato, Roma's are the best to work with. They contain less water then the average Paste Tomato and have more flavor in the long run.
What you have described. Isn't a true Dehydrated Tomato. Those are Roasted Tomatoes. To be used now.
I have yet to see any technique for Dehydrated Tomatoes that says to do it adding Olive Oil. Dehydrating to me is using a product alone. To remove any and as much as possible water content. Olive Oil to me is asking for trouble. Depending on how your planning on using the product, and when.
You can add spices with the Tomatoes beforehand and dehydrate. Then Freeze. Or refigerate in Olive Oil.
The 1/4" cuts have me concerned. The thicker the cut the longer it takes to dehydrate.
It's ok if you planning on using the product within a week. Past that. Personally I'd make them into slices and freeze alone.
When you need them for a specific recipe, Pannini's, or Focaccia bread, Pizza's. Go ahead and do it the PBS Way.
I know it's appealing. So is a new car. Until you drive that Bugger off the lot and lot and watch it depreciate. With every mile and year you have it.