Oven dried Cherry Tomatoes

Prep Time: 10 minutes
Cook Time: 2-2 1/2 hours
Total Time: 3 hours

Hmmm…. here’s something I’ve learned from this year’s garden experience: I don’t need to plant quite so many cherry tomatoes next year! Short of heaving ‘em at the neighbors, I’ve decided to make the most of my bountiful bounty and get creative. Here’s my latest cherry tomato project. Add these little beauties to pasta, salads, or skewer then with a little piece of fresh mozzarella and a basil leaf for an instant hors d oeuvre. Of course you can also just eat them by the handful!

Directions

Heat oven to 250 degrees. Line a rimmed baking sheet with silpat or parchment paper.
Place cherry tomatoes, cut side up, in a single layer. Sprinklie with sugar, herbs and salt and pepper.
Place in the oven and bake for 2 -2 ½ hours or until the juices aren’t running and they are shriveled and shrunken. Transfer to a rack to cool completely. Store in the fridge for 3-5 days,

Yield:	48 pieces

What's Needed:

24 cherry tomatoes, halved (do as many as you need, but 48 halves fit nicely on one large rimmed baking sheet)
1 tablespoon sugar
Minced fresh herbs ( I used basil, oregano and rosemary) to taste
Salt and freshly ground black pepper

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Recipe brought
to you by Amy Tobin

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Oven dried Cherry Tomatoes

Directions

What's Needed:

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