Oven-Dried Cherry Tomatoes
serves 2
These tomatoes aren't roasted, but dried in a low, slow oven. Use them in pasta dishes or salads, or toss a few with bocconcini and extra-virgin olive oil, coarse salt and red pepper flakes.
This recipe was featured in Root Source: Cherry Tomato. It comes from Real Food For Real People.
Non-stick cooking spray
1 pint grape or cherry tomatoes
Olive oil, for drizzling
1 teaspoon coarse salt (kosher salt works well)
2 cloves fresh garlic, minced
1/2 teaspoon dried rosemary, crumbled (or 1 teaspoon fresh, chopped)
prep: 10 minutes
total: 3 hours 10 minutes
baking sheet
aluminum foil
non-reactive mixing bowl
spatula
1. Preheat oven to 225F. Line a baking sheet with aluminum foil and spray with nonstick cooking spray.
2. Wash and spin-dry tomatoes. Pick over and remove any that are blemished or moldy. Cut tomatoes in half and place in a nonreactive mixing bowl.
3. Drizzle tomatoes with olive oil. Sprinkle with salt, pepper to taste, minced garlic and rosemary. Toss to coat. Pour tomatoes out onto baking sheet and arrange in a single layer. Place sheet in oven and cook for about 2 hours. Turn tomatoes with a spatula and return to oven. Check again in about 1 hour. Tomatoes are done when they appear to be mostly dry. Tomatoes should still be tender and pliable, not hard or charred.
4. Store tomatoes in the refrigerator in a tightly sealed container and use within 2 to 3 days. (They are not true "dried" tomatoes, so they'll spoil at room temperature.)
