Oven-dried cherry tomatoes
- 16 cherry tomatoes
- About ¼ cup extra virgin olive oil
- Kosher salt and freshly ground black pepper
Instructions:
- Preheat the oven to 250F Cut the tomatoes in half lengthwise. Set each half, cut side up, on a baking pan and drizzle with enough olive oil to coat.
- Season lightly with salt and pepper. Let the tomatoes “dry” in the oven for about 20 minutes, or until they are slightly softened and the edges are slightly crispy.
- Let the tomatoes cool and use immediately or refrigerate in an airtight container, covered with olive oil, for up to 7 days.