Braden Family Cookbook
8 Pints red and/or yellow
cherry tomatoes (about 5 Ĺ pounds), stemmed and halved lengthwise
Preheat oven to 200 degrees.
Lightly sprinkle the tomatoes with salt and place cup side up on two
large non-reactive baking sheets (Cover aluminum sheets with foil if you donít
have steel baking sheets. Bake the
tomatoes for about 7 hours, until they are free of juice when squeezed.
Check them every 45 minutes or so to see how they are doing.
Rotate pans to keep even cooking. Remove
from oven and let cool. Can be
stored covered with vegetable or olive oil in refrigerator for several months.