We got a really good deal on cherry tomatoes, and as much as we love using them in salads and eating them as a snack, we didn’t manage to use them all up before they began to lose their freshness. Driven by a stroke of inspiration, I decided to make dried tomatoes.
Drying tomatoes is easy; I like to do it in the sun, because it saves energy and is done very quickly around here, but you can use your oven or dehydrator.
To dry in the sun, simply slice the tomatoes and place them in a single layer on a cookie sheet or tray. Cover with mesh to prevent birds and insects from getting in your food. Place in the sun.
Once the tomatoes are slightly springy and mostly dehydrated, they are done. Put them in a glass jar and cover with olive oil (you can add herbs such as rosemary, basil or oregano), and place in the fridge. Or put them in a vacuum pack and freeze. They are great in all sorts of dishes, or can be made into dried tomato spread. Enjoy!