Slice tomatoes 1/8-1/4 inch thick; season with salt and pepper. Dehydrate in dehydrator 3-4 hours.
When ready for service, heat wine to boiling in non-reactive saucepan. Add all remaining ingredients except basil. Heat to 165°F. Stir in basil.
For each serving, place 8-10 tomato chips into small ramekin alongside 1 ounce cheese dip.