You can only eat so many tomatoes, and with the amount we have we decided to look for ways to preserve the little too ripe summer treats.
Cherry tomatoes are small so making sauce with them isn’t very productive because there isn’t enough meat in the tomatoes for any yield.
We like sundried tomatoes, but thought these cherries were too small and wouldn’t have much taste if they were all the way dried.
So we decided to try a slow roast method we’ve read about in many preserve the harvest sources.
It’s easy, just slice your cherry tomatoes in half and spread them on a tray, we like ours lined with parchment as nothing sticks, and it’s so easy to clean up.
Add some garlic cloves; cleaned up but left in their skin, and sprinkle with your favorite fresh herbs… We used fresh basil, marjoram, and oregano.
Season with sea salt and freshly ground black pepper, and drizzle lightly with your favorite olive oil.
Place your tray in the oven and bake at 225 degrees; set your timer for 3 hours, no need to check them this slow method works fine on its own.
You want the tomatoes to be shriveled and dry, but with a little juice left inside and these little cherry tomatoes come out as herbed sweet and savory delights!
You can use them right away, or let them cool and cover them with some extra olive oil, keep them in the fridge for the best summer condiment… the fun will be how many ways you can think of to use them, enjoy!
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