How to Dry Cherry Tomatoes
How to dry cherry tomatoes ~ this is an easy method for preserving summer tomatoes for use in salads, pastas, cheese plates, and more!
Servings: 6
Ingredients
- 1 pint cherry tomatoes, washed and dried
- olive oil
- salt and fresh cracked black pepper.
Instructions
- Preheat the oven to 200F. Line a baking sheet with parchment paper
- Slice the tomatoes in half, and gently give them a squeeze to remove some of the excess liquid.
- Toss the tomatoes with a little olive oil, salt, and fresh cracked black pepper. Set them, cut side up, on the parchment paper.
- Put the tomatoes in the oven for 4 hours. They should be shriveled and ugly, but they taste amazing.
- You can put the cooled tomatoes in a jar with fresh rosemary and oil. That will keep in the refrigerator for about a month. You can also freeze them in a zip lock freezer bag, or just gobble them all down, which is what I recommend.
Nutrition
Serving: 0.25 cup · Calories: 55 kcal · Carbohydrates: 3 g · Protein: 1 g · Fat: 5 g · Saturated Fat: 1 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 3 g · Sodium: 396 mg · Potassium: 172 mg · Fiber: 1 g · Sugar: 2 g · Vitamin A: 386 IU · Vitamin C: 18 mg · Calcium: 9 mg · Iron: 1 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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