Little morsels bursting with flavor…..that’s what they are! Sun dried tomatoes, even though they are not dried by the sun per say, but by my oven, are such a a treat. They are great on sandwiches, salads, pizza or just by the handful. I’ve had an abundant cherry tomato harvest this summer, and what better way to preserve these juicy globes of goodness than preparing them as follows:
Sun-Dried Cherry Tomatoes (makes about 2 cups)
- 3 lbs cherry/grape tomatoes
- 3 tbsp extra virgin olive oil
- 3 cloves garlic, minced
- Salt and pepper to taste
Preheat the oven to 350F and line a large baking sheet with parchment paper.
Halve all the tomatoes and spread evenly on the baking sheet. In a small bowl, mix the olive oil with the minced garlic and drizzle evenly over the tomatoes. Sprinkle them with generous amounts of salt and pepper (taste them to make sure they are to your liking.) Place baking sheet in the oven and roast for 30 mins, after which you turn down the temperature to 200F and continue roasting for 3-4 more hours, or until desired dryness. Cool completely, see if you can help yourself from eating them all, and place in a clean jar or airtight container. I’m not sure how long they keep in the fridge for because mine didn’t last past day 2 since we ate them all. If you have better self control than me, leave a comment with the amount of time yours lasted in the fridge. Enjoy!