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Oven-Dried Grape or Cherry Tomatoes

kept bytihleigh

You can use store-bought grape or cherry tomatoes for this recipe too. The next time your purchased pint of grape tomatoes starts getting a bit wrinkly, don't throw it out ~ oven-dry those tomatoes! Buy two pints when they go on sale and dry them!
Because these tomatoes aren't "hard dried," that is, they aren't completely free from moisture, I store them in the refrigerator to prevent them from getting moldy. They will soften a bit, but the flavor will still be excellent. Use them exactly as you would sun-dried tomatoes. Try chopping them and adding them to a vinaigrette for a tossed green salad!
My kids love these. They make a great snack, as they have a taste and texture like snack chips but they're good-for-you tomatoes. From personal experience, I can tell you, if you're making these to use in a recipe, make extra for snacking (or hide them from your kids).
If your grape tomatoes are of varying sizes and they're drying at different rates, you can remove the crispy ones as they're finished and return the baking sheet with the remainder of the tomatoes to the oven to finish drying. Check on them every half hour or so.


1 pint grape or cherry tomatoes*
3 cloves fresh garlic, sliced about 1/8" thick
Olive oil for drizzling
1 teaspoon coarse salt (kosher salt works well)
Freshly ground black pepper



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