oven dried tomatoes

August 16, 2011

If you find yourself with a bucket of too many cherry tomatoes, don't fear, they make excellent "sun" dried tomatoes in the oven.  It's easy too.
 
This is a combination of Sungold (my favorite) and Large Cherry (his favorite).  Cut in half and spray with olive oil, I use a Misto.  Sprinkle with salt and bake at 200 degrees F.
Start checking them after a few hours.  The smaller ones get done first.  The bigger ones are dry after about 5-6 hours.
They are great for snacking, a mixture of sweet and salty that is as addictive as chips.  They freeze beautifully and are very welcome in the winter when the fresh garden tomatoes are long gone.
We also love them snipped in salads and soups.
(Just as I am posting this, my husband walked in with another bucket.  Wash, cut, repeat.)

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