If you are like me you have way more tomatoes than you can eat this year. Preserve your cherry tomatoes by drying them in a low oven. Pack them in olive oil and store them in the fridge practically indefinitely. Use them in soups, sauces, on salads, in scrambled eggs, over pasta, with grilled veggies…
- Cherry tomatoes
- Kosher salt
- Olive oil
Preheat the oven to 250 degrees. Slice all the tomatoes through the center and lay them out on a rimmed baking sheet- it’s okay if they are touching. Drizzle a little olive oil over them and sprinkle them generously with salt.
Bake for an hour. Reduce the heat to 200 degrees and bake for another 1 1/2 to 2 hours. When the tomatoes are wrinkled and feel dry to the touch they are done. Allow them to cool a bit and then pack them loosely into glass jars. Pour olive oil in to cover them. Seal the jars and store in the fridge.