•Summer tomatoes are going to be in full swing pretty soon. Instead of giving them away, try making these. I used cherry tomatoes, but the same process can be used with roma, beefsteak or any other kind of tomatoes in your garden. Drying time will have to be adjusted according to the size of tomato, but the process is the same. These can be individually quick frozen on a sheet pan then transfered into zip top freezer bags and last for a year in the freezer. I put them into jars along with shallots, garlic and rosemary and covered in olive oil and vinegar, this will last in the fridge for a couple weeks. A great use for these would be to make sun dried tomato pesto, using the marinade, garlic and shallots from the same jar. You can also add to eggs, mixed into pasta or added to pizza, salads or a sandwich.
Heat your oven to 200°
For smaller tomatoes like cherry, grape or roma, slice in half. For larger tomatoes, cut into 3 or 4 slices.
Squeeze out most juice and seeds in to a bowl, and place the tomato shells into a separate bowl.
Drizzle with olive oil (just to coat) a couple splashes of red wine vinegar and a good couple pinches of salt and cracked black pepper. Toss with a spoon. There are no measurements, it all depends on the size and amount of tomatoes. You do want to make sure they are generously coated (not swimming) in olive oil and are well seasoned with salt and pepper, taste and adjust if needed.
Using a slotted spoon, spread the tomatoes evenly on a parchment lined rimmed baking sheet. Leave any excess juices in the bowl.
Pop into the oven and cook, moving around and rotating a couple times until they turn into this.
Let cool to room temperature and either, freeze (for longer storage) or store in oil packed jars in the fridge and eat within a couple weeks♥Enjoy
•The oil will solidify in the fidge. Let come to room temp for a half hour before use. Remember if you add garlic or onions to the mix things can get rancid after a couple weeks, if you won’t use them up before that, freeze them.