But, it has to be said, these glorious pops of juicy tomatoey goodness are SOOO worth it! And, in the interest of saving the harvest to be enjoyed over and over again this winter, I present to you a recipe for "Sun dried" tomatoes (Although, they aren't sun dried at all, and only baked in the oven or in your food dehydrator, only the most discerning taste bud will be able to tell the difference.)
Herbed, dried tomatoes
20 cherry tomatoes
1 tbsp dried basil
2 tbsp good quality olive oil
sea salt to taste
Wash and dry tomatoes. Slice in half and place in a bowl with other ingredients. Toss, then place cut side up in food dehydrator, or cookie sheet. Bake on lowest possible temperature on your oven. I bake at 125 degrees F or 52C.
Leave in there until it is "leather hard". They should be chewy but not crisp. Cool on the counter and seal in an airtight bag. Watch them, though. Without the usual preservatives that live in the store-bought variety, they won't keep as well, but they are tastier and you will adore them!
Or.... for a change.... try sweet tomatoes with smoked paprika! These are YUMMY!
Prepare tomatoes as above, cut in half. Arrange on cookie sheet or on your food dehydrator tray. Sprinkle with organic brown sugar and smoked paprika and dry as above. With the added sugar, they can brown easily in the oven so watch them. Mine took about 2 1/2 hours. Check them often.