An easy way to preserve an over-abundance of cherry tomatoes is to put them in a jar
- Preheat oven to 200º
- Rinse (4 C) tomatoes and dry with a tea towel
- Place in a mixing bowl and add 1 TBL EVOO
- Add 1/2 tsp each crushed oregano, salt and pepper
- Place on a parchment lined baking sheet in a single layer
- Place a knife prick in each tomato
- Leave in hot oven for 2 hours
- Start checking every 10-15 minutes
- You are looking for rubbery, not crisp
- Allow to cool completely
- Place on a new sheet, and freeze 3-4 hours
- Place a handful in a food storage bag.
- Return to freezer for up to 12 months
You can use as tomatoes if you let them soak in water for an hour.
You can also eat them as a cool beat-the-heat-of-the-summer snack.
