Yesterday I took a vacation from cherry tomatoes at the behest of my husband- we went to his favorite burger joint and split a burger and homemade root beer. I can't complain in the least. :) With that in mind, I'm putting two recipes up today. :)
The first recipe is simple, and quite convenient for those of you that don't want to pay through the nose for sun-dried tomatoes and have a wonderful cherry tomato plant at home.
Oven-Dried Cherry Tomatoes
The most vitamin C in the tomato is actually found in the gelatinous casing around the seed. In addition, many of the nutrients in tomatoes, such as lycopene, are made more bio-available by cooking. The following recipe keeps both of these facts in mind.
36 cherry tomatoes
1/4 cup olive oil
2 tbsp. balsamic vinegar
1 tsp. sea salt
2 tsp. chopped fresh parsely
2 tsp. chopped fresh oregano
2 tsp. chopped fresh genovese basil
In medium size bowl mix all ingredients. Let tomatoes marinade covered and at room temperature for 2 hours.
Place marinated tomatoes on baking sheet that has been covered with parchment paper. Place in oven. Turn oven on to 200 Farenheit and bake tomatoes for 10-12 hours or until dry. The best way to do this is to start the recipe after dinner and let the tomatoes bake overnight. :) When you take them out of the oven, let the cool and then refrigerate until use. :) They have twice the flavor of store-bought sundrieds and make a great addition to salads, meats, pastas, sauces, and tons of other yummy foods. :)
Enjoy!
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