I’ve never used my air-fryer to deydrate so thought I’d give it a go as I’ve just picked a heap of cherry tomatoes from the garden.

Slice the cherry tomatoes in half, sprinkle with salt and Thyme for Garlic Spice Blend and 1 teaspoon of Roasted Garlic Smash Olive Oil

Give it a quick stir to combine.

Place the tomatoes on your airfryer wracks.

Dehydrate on 45 degrees for approx 6 hours or until your liking. Add to a jar with some extra virgin olive oil. The olive oil will solidify in the fridge, take them out a little while before using and drain on paper towel.