An Easy Way to Preserve Cherry Tomatoes
The good news and the bad news is that cherry tomatoes are prolific. Just like zucchini, you can end up with so many that you can't consume them fast enough. I've found this recipe to be a great way to preserve them for use during that long tomatoe-less stretch from frost until summer. Tomatoes are first dried, then frozen to prolong their shelf-life.
Dried Cherry Tomatoes
Preheat oven to 200 degrees.
Line two baking sheets with foil. (I prefer the non-stick kind, such as Reynolds Wrap Release foil.)
Cut cherry tomatoes in half and distribute evenly on baking sheets.
Place in oven for 6 to 8 hours until pulpy and chewy but not brittle.
Allow to cool on the baking sheets. If you have room, place the baking sheets in the freezer so that the tomatoes freeze separately. This makes them easier to use later.
Remove from baking sheets and place in a freezer bag. Store in freezer for future use in recipes, including salads.
I've used this recipe for several years and have been very pleased with the results. I hope you enjoy it, too.