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Oven Dried Cherry Tomatoes

If you love traditional sundried tomatoes, try drying cherry tomatoes in your oven. The result is intensely-flavored little red nuggets that may be used as a pizza or salad topping or in the same manner as standard sun-dried tomatoes.

Ingredients

  • 35 cherry tomatoes about, 2 to 3 pints
  • 1 to 2 tablespoons salt

Instructions

  • Preheat oven to 200 degrees F. (93 degrees C.)
  • Line a large baking sheet with aluminum foil. Cut the tomatoes in half horizontally and arrange them cut side up on the baking sheet, touching each other.
  • They will shrink to about three-quarters of their original size. Sprinkle well with salt. Bake in the center of the oven for 2 to 3 hours. Serve hot, at room temperature, or cold.

Notes

note: These cherry tomato halves shrink to about three-fourths their original size, become a deep red in color, and have an intense real-tomato taste. They are a much brighter red than commercial sundried tomatoes and are an excellent accompaniment to meats. They can be used as a flavorful topping for pizza, in a salad, or simply as a flavorful color accent to a dish.