Principe' Borghese for the small ones, although I've also dried and eaten pretty much any and every kind of bite-sized tomato like Juliet, Jelly Bean, Ildi, SunGold, Sweet Million, Black Cherry, Sweet Treats, Dr. Carolyn, etc. For medium-sized ones, Heidi is my favorite but any paste/Roma type will do. Viva Italia is a hybrid paste which, like Heidi, has better than average flavor for a paste type so is nice for drying. For larger ones, any of these: Carol Chyko's Giant Black, Speckled Roman, Russo Sicilian Togoto, San Marzano Redorta (several other San Marzanos are available, but Redorta is our favorite) and Chinese Giant. With any type that you select for drying, you'll save yourself a lot of time and aggravation if you select larger fruit with lots of meat and relatively little seed and gel. The larger they are, the easier to handle---I'd rather cut up 30 of any of the above full-sized tomatoes than cut up hundreds of Principe' Borghese or any bite-sized tomatoes as far as the investment of time spent cutting goes. I have found it is easy to start out slicing bite-sized fruit in half for drying, but by the time I've cut up 100 or 200 of them and have oodles left to slice in half, I'm tired of it and them and just want to get it all over with. Larger fruit is just so much easier to handle. Any tomato can be successfully dried in a dehydrator, but the meatier, paste types with dense flesh and small seed cavities with small amounts of gel and seeds will dry much more quickly.

Around 2012, I started experimenting with marinating tomatoes in wine first before drying them, and found they produced sun-dried tomatoes with superb flavor, and I don't even drink wine. You can use any wine, and cheap wine is fine.

Thanks for the help. I've always used Juliet before but it doesn't seem to have much flavor. It turns out that I ordered San Marzano Redorta for this year so I'll be sure to make extra room for it. I don't dry my tomatoes all the way but just dry enough that they take a lot less space in the freezer but some I've tried dry down to mainly skin even at that point. I want to try marinating some this year, too. I sounds interesting. Again, thanks.

Ok, Dawn, do you peel before drying? copying this remember to marinate next summer. How long in the wine?

oklavenderlady, You're welcome.

Amy, I do not peel. I suppose one could,but I never have.

I marinated them in wine overnight---no real strict requirements on it---could have been 8 hours or 10 or 12---just whatever. The longer you marinate them (within reason), the more they absorb the wine.

Dawn

Thank you, sounds good.