What kind of tomatoes? I only “sun dry” tomatoes without much moisture or seeds; typically plum tomatoes, but also those like “dwarf purple heart” and Principe Borghese. You can literally sun dry Principe Borghese, figs, apricots, and some peppers where I live. I do others in a low oven .
I think of sun-dried and dehydrated as different, and find myself using sun-dried more spontaneously. I think of them as moister, more perishable, and what I reach for in something I’m not cooking. Maybe a sandwich or a spread.
I use the truly dehydrated most recently as a powder, when wanting to add more body to a tomato based sauce. What I’m using right now is purchased, and comes in VERY handy, but last year I made powder from tomato skins.