Summer Produce, while it may seem overwhelming at times to have so many fresh garden goodies all at once, we need to embrace every last piece from our garden! Sometimes you eat them fresh, sometimes you can them, sometimes you cook with them, and sometimes you share them.
Your overabundance of sweet cherry tomatoes can turn into a nice jar of Sun Dried Tomatoes which you can pack in Olive Oil for the upcoming cooler months! I love the flavor of sun-dried tomatoes but they are one of those things that are just so expensive in the store, so if you have delicious fresh tomatoes, why not make these yourself!?
Oven Sun-Dried Tomatoes Packed in Olive Oil
- Cherry Tomatoes
- Olive Oil (x2)
- Wash your Cherry Tomatoes and then cut them in half and give each one a squeeze over a bowl to release some of the excess juices and pulp. Toss them in a bowl and mix gently with a drizzle of olive oil, salt and pepper. Then lay them out on a parchment paper lined baking sheet. Place as many of your tomatoes cut side up as possible, but its not the end of the world either way.
- Check your tomatoes after about 3 to 4 hours in the 200 degree oven - they come out all shriveled but still have some give to them (mine went just over 4 hours).
- You can then pack these into a clean jar with some springs of rosemary (fresh is better) and fill the rest of the jar with some fresh & delicious olive oil.
Inspired by The View from the Great Island as she and her daughter cook via Skype!
* note – what you see pictured here is only about 1/2 of what I made – I filled another jar which I brought to my parents before I took these photos. I filled 2 baking sheets pretty full to get that amount, so 1 baking sheet will give you about 1 small jar – feel free to use different size (plum/grape) tomatoes
One Year Ago – another delicious Oven Roasted Tomato Recipe: Garlic Roasted Tomato
And I leave you with this, Today’s Question of the Day… what fresh flavor do you like to preserve for the coming seasons?