Since there is no such thing as too many fresh cherry tomatoes, I’ve gotten creative on how to use them: By themselves, in salads, with cottage cheese, with shrimp over polenta, with pork tenderloin over polenta, in frittatas, with pesto gouda, crackers and red wine …
Despite eating them three times a day, I had a lot of cherry tomatoes left to consume. Here’s a new way to preserve them: Oven dried.
Here’s how they look, before and after:
There are a lot of versions of this online. Here’s how I did it.
Oven-dried Cherry Tomatoes
- 4-6 cups cherry tomatoes
- 2 teaspoons kosher salt
- Preheat oven to 200 degrees. Line a large baking sheet with foil.
- Cut tomatoes in half and arrange side-by-side on baking sheet. Sprinkle with salt.
- Bake in the oven for 3 hours (avoid opening the door repeatedly). Turn off oven and let sit until cool.
- Store them in a sealed bag in the fridge. Serve on salads, pizza or pasta.