September 7, 2018

What to do with an abundance of Cherry Tomaotes

Oven Roasted Cherry Tomatoes
It's September and I still have cherry tomatoes ripening every day. I've given them away, we are eating them every day and still, I have lots of tomatoes. In years past I dried them in my dehydrator and that was good but I wondered if I could use the oven somehow to preserve these yummy little tomatoes.

A Google search led me to a recipe for oven drying them. I tweaked the recipe to suit my taste and used some of my fresh herbs that are also abundant right now. The results were pretty good if I do say so myself. 😏



Oven-dried Cherry Tomatoes
Approximately 1 pound cherry tomatoes
1/2 cup of chopped fresh herbs (I used Basil, Oregano, Lemon Thyme)
Olive Oil to cover the bottom of the pan.
Olive Oil spray
Garlic salt
Salt and pepper to taste (I used Himalayan Pink Salt and whole peppercorns coarsely ground) 
Ready For The Oven

Slice enough Cherry Tomatoes to cover the bottom of a disposable 8.5 X 12-inch baking pan. I used a disposable pan because I didn't want to ruin one of my good pyrex dishes. If you don't mind scrubbing a pan any medium-sized baking pan will work.
Pour Olive oil in the pan to cover the bottom. Cut tomatoes in half and spread in a single layer over the bottom of the pan. Chop fresh herbs and sprinkle over tomatoes. 
Use the Olive Oil Spray and coat the top of the mixture.
Bake at 400° for 30- 40 minutes. You want the tomatoes to be fairly dry.
Cool and eat right now or bag in freezer bags and freeze to reheat later. 

If you try this recipe please leave a comment below and tell us if you liked it or not. If you tweaked it, give us an update. 🍅 




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