Yesterday as I roasted a batch of cherry tomatoes low and slow, the alluring scent of their sweet summer goodness filled our house. I salivate now at the thought.
Oven Dried Cherry Tomatoes
- 1 1/2 pints cherry tomatoes, washed and halved
- 1 Tablespoon extra virgin olive oil
- Salt and pepper, to taste
- Preheat your oven to 250 degrees Fahrenheit.
- In a large bowl toss the halved cherry tomatoes with extra virgin olive oil, salt and pepper.
- Line a large rimmed baking sheet with parchment paper.
- Spread out the seasoned tomato halves onto the baking sheet. You want a single layer without any overlap between the halves.
- Slip it into the oven and roast for 2 1/2 to 3 hours. The cooking time will vary depending on how juicy the tomatoes are, so keep checking them and adjust accordingly. You want the tomatoes to be shriveled and dry, but with a little juice left inside.
From here you have a few options:
- Eat now.
- Put them in a jar, cover with olive oil and refrigerate. They’ll keep for a couple of weeks.
- Let them cool on the baking sheet to room temp then slip them tray and all into the freezer for about an hour. Once they are individually frozen you can package them together and store in the freezer to save and use all winter long. Just take out what you need. They defrost in minutes.
You can add herbs and/or garlic before roasting. Plain or doctored up they are so darn good. What will you use them in?