Oven Dried Cherry Tomatoes

If you find yourself with an abundance of cherry tomatoes during the summer, don’t let them go to waste!

Wash and dry the tomatoes and spread on a large baking sheet lined with a Silpat baking mat. Poke one hole in each tomato to release the juices while in the oven. Bake at 225 for 10 hours. Baking slowly brings out the sweetness of the tomatoes and they’re just as good as sun dried!

Once the tomatoes are done in the oven and no longer feel like they have any juice in them, they’re ready! If you like them packed in olive oil, place them in a clean air-tight jar and cover with olive oil. You can add some dried herbs like oregano or basil too! The shelf life is not very long if they’re in oil, maybe four weeks if kept refrigerated. It’s long enough for me since I eat them rather quickly!!