By Alicia Ghio
Have you discovered the homemade goodness of oven-roasted tomatoes? If not, don’t miss out on this delicious way to preserve a surplus of tomatoes, especially the little ones.
They are good to eat now or to save for later. Personally, I like to save them. Once dried, you can put them in a jar, cover with olive oil and store in the refrigerator for up to a couple of weeks. Or, you can freeze them. Let them cool on a baking sheet and then slip the entire sheet into the freezer for about an hour. Once individually frozen, you can package them together and store in the freezer to use all winter long. Just take out what you need. They defrost in minutes.
I love using these dried tomatoes on sandwiches, in pesto sauces, in salads and in soups. Oven-dried tomatoes have a million uses and when you make them yourself, they’ll beat the store-bought variety hands down when it comes to flavor.
Oven-Dried Cherry Tomatoes
- 1-1/2 pints cherry tomatoes, washed and halved
- 1 tablespoon extra-virgin olive oil
- Salt and pepper, to taste
- Preheat your oven to 250 degrees Fahrenheit.
- In a large bowl, toss the halved cherry tomatoes with extra virgin olive oil, salt and pepper.
- Line a large rimmed baking sheet with parchment paper.
- Spread out the seasoned tomato halves on the baking sheet. You want a single layer without any overlap between the halves.
- Slip it into the oven and roast for 2-1/2 to 3 hours. The cooking time will vary depending on how juicy the tomatoes are, so keep checking them and adjust accordingly. You want the tomatoes to be shriveled and dry, but with a little juice left inside.