It’s a little bit tomato-centric around here. Specifically, cherry-tomato-centric. I don’t know how it happened, but I returned home from the farm last week with what seemed like a truckload of sweet Sungold cherry tomatoes, and it was important that I figure out a way to get them preserved, stat. Because as much as I might want to, it just wouldn’t be a good idea for me to sit down and simply eat them all.
I’d been eyeing the oven dried tomatoes recipe in Put ‘Em Up, and this seemed like a good place to put it to the test. That the recipe called for plum tomatoes didn’t bother me. Instead of pruney little tomato nuggets, I’d end up with raisin-sized, snackable little tomato chips. What I plan to do with them is another story entirely, because I have no clue—really.
I tossed half of them into the freezer, and the other half I packed into a jar with some extra-virgin olive oil. I figured that after a few days of steeping, the oil would become tomato-infused, and might be nice to drizzle over…well, anything. (I’m keeping it in the fridge in the meantime.)
Those of you who have made dried tomatoes, what did you do with them? How did you incorporate them into winter recipes? Could I soak them a bit and toss them with pasta? What about in a hearty farro or barley salad with herbs? Soups?
Ideas, please, before I eat them all out of hand like tiny sweet potato chips. Oh, and by the way: this recipe will make your entire house smell divine.
Oven-Dried Cherry Tomatoes Recipe
Adapted from Put ‘Em Up by Sherri Brooks Vinton
- Any quantity cherry, grape, or plum tomatoes
- Enough olive oil to lightly coat
Preheat the oven to 250 degrees. Cut the tomatoes in half and toss with the oil and a bit of salt, to taste. Arrange, cut side up, on baking sheets, making sure the tomatoes do not overlap. Roast for 5 to 6 hours, depending on size, until the tomatoes are shriveled and browned in spots.