This is another great recipe shared by one of our hard working volunteers.
Thanks Meghan!

The number or Roma tomatoes depends on how many raw-violis you want. Slice the tomatoes thin and then put pesto in between so that they look like little Roma tomato and pesto sandwiches. Then dehydrate for 12 hours on 115 degrees and then flip and dehydrate for a little longer. Make sure you have something underneath them (like the teflex sheet or parchment paper) because there will be extra oil.

Pesto:
1/2c. pine nuts
2 tbl. olive oil
1 tsp. salt
1/2 lemon, juiced
2-3 cloves garlic
1/4 bunch basil