So, I made the mistake of planting two black cherry tomato plants. I thought I was hedging my bets. I have a history of failing to keep plants alive, so I thought two chances are better than one. However, mother nature handled most of the care with periodic rains this summer (I usually forget to water plants). Which brings me to my current predicament. I pick about 40-50 black cherry tomatoes every other day. I’ve given them to friends, eaten them raw in salads, but I need to do something else with them. So after researching a few different places, I decided to dry some out in my oven. It’s very simple.
Cherry tomatoes (whatever kind you like)
Course salt (I prefer pink Himalayan salt in a grinder)
(1) Preheat oven to 200 degrees.
(2) Line a baking sheet with tin foil.
(3) Slice cherry tomatoes in half and place them on the pan, with the cut side up.
(4) Generously salt the tomatoes.
(5) Place tomatoes in oven for 4-6 hours. I have always gone for 5 and a half hours.
The tomatoes will flatten while drying out. They may not dry out completely, but you could let the tomatoes go longer than 6 hours if you monitor closely. The tomatoes will be good in a sealed container/bag for one month in the fridge or 3 months in the freezer. I recommend tossing them in extra virgin olive oil, or seasoned olive oil before serving. I like to throw them in my pesto (see recipe for pesto), or on avocado toast with bacon and spinach, basically a BLT with avocado. I used regular salt and sriracha salt. Using other salts adds some extra pizzazz to the tomatoes for your future use, and I recommend experimenting! let me know if you find any particularly delicious seasoned salt combination.