Did you have a bumper crop of tomatoes this season? There are many things you can do with them. You can preserve them whole, as a sauce, or freeze them! But what about cherry tomatoes? They are not especially well suited for canning or freezing. But drying—that’s another story altogether. You can use dried cherry tomatoes in many different ways. You can use them in egg dishes, like scrambled eggs, in salads, in soups, in stuffing, and blended into dressings and sauces.
Instructions
- Cut tomatoes in half using a sharp knife.
- Place the halved tomatoes on a sheet pan. (Optional—sprinkle lightly with salt)
- Place in a 200 degree oven
- The bake time will vary based upon the water content and the size of the tomatoes. Start checking the tomatoes at the end of hour two. When the color of some of the smaller tomatoes has turned dark, turn off the oven, and let the tomatoes stay in the oven for another hour. When the majority of the tomatoes are dried but still pliable, take them out of the oven and store them in a partially open plastic bag.
