I make sun-dried tomatoes, and I also dry tomatoes in a dehydrator. I always pack them in evoo. Fill one quart Mason jars with tomatoes, add a teaspoon or so of fennel seed and a clove or two of garlic, peeled and bruised. Refrigerate for a week before serving, if possible, to marry flavors. I've made lots and lots of these, and have not killed anyone yet. Great in prepared dishes OR serve in the jar with plenty of crusty bread or rolls. I like cracked wheat sourdough rolls best with this. A hit at potlucks...when the tomatoes are gone, I think they drink the oil. A quart usually disappears in half an hour.