I've got 9 trays of peach fruit leather drying.  I hope they're drying.  The heat index here is 105 degrees.  Like Dede, we've got "air you can wear".  In the other dehydrator, I've got 2 quarts of yogurt incubating.  I really questioned whether I even needed to put it in the dehydrator but I did.  I figured the fan moving the air around would help it. 

Earlier this week I did 9 trays of peaches, more fruit leather and 9 trays of herbs.  It's taking so long because the humidity is out of control.

Stay cool folks.  I'm hitting the creek in a little while.

2 trays of sage, 3 trays of lemon basil and 4 trays of lemon balm.  I normally hang some of my herbs to dry but all I got last week was a moldy mess.  I guess you can't expect things to dry if the humidity is 80% or higher.

DH just brought in a tub of peppers, beets, onions and squash.  I'll make sure some of the goodies have an appointment with the dehydrator!!

I start my dehydrator out on the high side of whatever temp range I'm using, then lower it after a couple of hours.  With the humidity, I'd probably err on the side of caution for something thick so wouldn't drop below 115ºF. YMMV

I love using dried tomato powder to thicken and flavor everything from ketchup and spaghetti sauce to taco meat seasoning.  I even add a small amount to fresh salsa if it's on it's second go-round as I find it can become watery after sitting in the fridge for a day or two. 

Even when I've dried the tomatoes to a brittle crispness and then ground, the powder tends to take up moisture -- not enough to mold or cause other food safety issues but enough to make it difficult for me to remove from the jar.  If I have food-safe dessicant packets I'll use them in the vacuum-sealed jars but have found for me it's just as easy to use a little electric coffee grinder to grind powder as needed.