It’s easy to make your own oven-dried cherry tomatoes! These tomatoes bring a ton of flavor to your recipes.
Happy September 2nd! Wasn’t it nice to have a long weekend? We were able to do some fun end of summer things, like go to the Farmer’s Market, and hang out outside, and make refrigerator pickles.
Did you have a garden this summer? We did, and our garden was a little bit hit or miss this year. We managed to get a few zucchini, but the peppers just didn’t work out for some reason. We had A LOT of cherry tomatoes, but the larger tomato varieties didn’t do too well. Maybe because we had so much rain? I don’t know. Either way, we had lots of cherry tomatoes, and I decided that I wanted to try drying them in the oven. I had heard that the flavor was the same as if you were to dry the tomatoes in the sun, and since I don’t have a safe way to do that, into the oven they went!
It was SO easy to do, and I highly recommend it. If you have a lot of tomatoes from your garden and don’t want to can or freeze them, this is a great way to preserve some of that summer tomato flavor. There’s very little prep involved – you just slice them, and then leave them in the oven for hours on end. Once they’re all done, you just store them in the fridge – either dry in a plastic bag, or with some olive oil in a sealed container. They will keep for about a month from what I’ve read. I can’t vouch for that though, we ate ours up pretty quickly!
These are like little bites of summer sunshine. The tomato flavor is really concentrated, and they are a little bit sweet. They’re kind of addictive, actually, and I think they’re more flavorful than the store-bought variety.
- 4 cups cherry tomatoes
- sea salt
- olive oil for storing if desired
- Preheat the oven to 200 degrees. Line two cookie sheets with parchment paper.
- Rinse the tomatoes and pat dry. Slice lengthwise and place on the cookie sheets, seed side up.
- Pat the tomatoes with a paper towel to absorb some of the juice. Sprinkle with sea salt.
- Bake at 200 degrees until dried and deep red - about 4-5 hours.
- Check the tomatoes regularly after the 3 hour point. They will look wrinkled, dried, and rich red.
- Let cool completely. Store in a plastic bag in the refrigerator, or in a glass jar with some olive oil, about 3-4 tablespoons. They can be stored safely for about a month in the refrigerator. Makes about 1 cup of dried tomatoes.
Have you been preserving any summer produce? Have you ever made oven-dried tomatoes?