My wonderful grandparents spent the weekend over and they always show up with the most fabulous fresh garden treats! They are amazing gardeners! This weekend they came with two bags full of tomatoes and I decided to use both the grape and cherry tomatoes to make Oven Dried Tomatoes. There was no way we would be able to eat all the tomatoes fast enough before some got overripe so this seemed like the perfect way to preserve the crop. These are great in salads, on a sandwich or to make a delicious “sun” dried tomato pesto!
These really couldn’t be much easier! 2 lbs of cherry and grape tomatoes, cut into pieces of approximate equal size. Onto a parchment lined baking sheet, lightly salted and popped into a very low oven. This is one of those set it and “forget it recipes. It takes about 2.5 hours for the tomatoes to dry out but trust me, they are worth it! To keep these I stored the Oven Dried Tomatoes in a mason jar along with a light olive oil, fresh basil leaves and fresh garlic cloves. They stay for about 1 week refrigerated.