This summer gave us a plethora of cherry tomatoes. We planted two each of three varieties. Regular red, a slightly larger oblong red, and sun gold (my favorite).
I added rabbit manure and epsom salt to our soil mixture before planting this year. I’m convinced that this is part of our explosive growth.
We have had them in salads, as snacks, and I even made a delicious sun gold tomato sauce. I’ll post that recipe soon.
There came a point where everyone was on tomato overload. So what to do with these?
Oven Dried Cherry Tomatoes!
These are pretty easy, and ridiculously delicious. I store them in jars, in olive oil, in the refrigerator. They don’t last long. Toss them with hot pasta, or put in pasta salad. Put them on a pizza, or snack on them with some fresh mozzarella. (That recipe is coming soon too.)
Preheat The oven to 225 F. I use convection bake for mine, but you do it with just a regular setting.
Halve your tomatoes, and toss with olive oil to coat. This is when you can get creative. Add salt and pepper, rosemary, basil, garlic… any flavors that you love. Spread everything cut side up on parchment lined trays.
Bake them for three to four hours, or until they are mostly dried. Once cooled, put them in a mason jar(s), and cover with olive oil.
I’ve never had them last more that two weeks. Try it, let me know what you think.