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.
By Miss Lady Bug