Oven dried cherry tomatoes are a little delicacy that a good cheese platter screams for. And a sunny salad. And a good old creamy pasta bowl. A bagel avocado toast. You get it, you can throw these babies just about anywhere and it would taste amazingly, perfectly good.
When I was making loads and loads of bread a couple of months ago, I found dried tomatoes to give extra flavor to a good cheese platter. They’re easy to make and you can try your hands at making different kind of dried tomatoes. I personally used the little cherry ones (black cherry and sungold) because I find their sweetness to be perfect for this kind of meal combos.
- Cherry tomatoes
- Olive Oil
- Balsamic Vinegar
- All kind of dried herbs (thym, origan, bay leaves.. any herb you fancy)
- Salt/Pepper/Garlic Powder
- Slice your tomatoes in length and then pour them in a bowl and drizzle some olive oil, balsamic vinegar, herbs, and spices on top, and then combine well with a wooden spoon, or just a regular spoon who cares.
- Leave your bowl in the fridge overnight (or just a couple of hours if you can’t wait that long).
- Put some parchment paper on a baking pan and put your little tomatoes faces up on it.
- Pour some of the remaining sauce on them and let them bake in a preheated oven at 120°C for 2 hours or more.
- Turn off your oven and let them inside to shrink even more.
- When they’re done get them out of the oven and let them air dry a little before putting them in little glass containers.
- You can store them in the freezer, or put them in olive oil because they’ll last longer that way. I don’t put them in anything, just a plain glass container because they’re usually gone in a few days.