What to do, what to do with an over abundance of little maters. Cherry tomatoes, Sun Sugars, Juliettes, Yellow Pears, Grape…….so many wonderful, tasty little babies. They are so flavorful….nothing like the ones you buy in the store. I am always snacking on these little morsels. I also love to pan roast them with garlic and olive oil. But then I thought they would be really good sun-dried!! Well, in this case, they are oven dried. It’s super simple to do this. It does take a while though. So do it on a day when you’re into a good book or movie, or working in the garden.

Oh, my gosh. They get all shriveled up and have super concentrated flavor. They are a little sweet, a little tart and a little chewy. You can store them in a container, just as is….dried. Or, you can put them in a jar and cover with olive oil. But either way, they are great for so many things! My favorite way to enjoy them is with some olive oil, butter, garlic and tossed with hot pasta….sprinkled with parmesan cheese.

You could also puree them with olive oil and parmesan, as a great pesto!! Get creative!

Sun Dried (Oven Dried) Tomatoes

tomatoes (obviously, hahahah)
salt

You can use all of one kind or a variety of little tomatoes. Cut them all in half from the stem side down. Place them on a parchment lined baking sheet. Roast them in an oven preheated to 225.

Like I said, these do take some time……about 4 hours. I rotate the pan every hour but if you have a good oven, you don’t have to. Check your tomatoes after 3 hours. If they seem dried and shriveled up, you may want to take them out. I like mine pretty dried. In fact, I will turn the oven off after 4 hours and leave them in there for another hour or so.

Once completely cooled, store them in a container or put them in a jar covered with olive oil. Keep refrigerated. They are best, kept dried. Great for snacking!