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Dried Cherry Tomatoes

Jun 07, 2012
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Do you usually have an over abundance of cherry tomatoes?  Drying them is another wonderful way of preserving them.   I always have more than I know what to do with.  

I usually keep an assembly line going with cherry tomatoes when drying them during the summer.  I slice them in half; marinate them over night in olive oil, balsamic vinegar, and herbs.  

The next day, I layer them on a cookie sheet and dry them in the oven at 200 degrees for eight hours.  You can use just about any herbs you like or have on hand.  I repeating the process as my tomatoes ripen.  You can also add peppers to add more flavor.

They transform into a deep, rich tasting tomato that is great as a topping on crusty bread.   You can store them in the refrigerator and use them as needed. 

Enjoy!

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