So, I dehydrated these tomatoes last night (and today):
And we got this result:
I had them on 167 for about 5 hours, and 145 the rest of the time. Different temperatures would assuredly get different flavors. Most of them seem to taste like tomato soup with a zing and a little sweetness. Some of the ones I tasted taste different, and sweeter. I haven't tasted all the kinds, dehydrated, yet. Not all of the cherry tomatoes finished dehydrating, so we ate those. Some did, though; they look like dried goldenberries.
I had punctured the skins of all the tomatoes thoroughly to speed up the drying process.