Braden Family Cookbook

Chuck Braden

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OVEN-DRIED CHERRY TOMATOES                                    Basic

8 Pints red and/or yellow cherry tomatoes (about 5 ½ pounds), stemmed and halved lengthwise

salt

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 don’t 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.