What to Do with ALL Those Cherry Tomatoes

It’s that time of year when the tomatoes start going crazy in the garden. Those bigger tomatoes are easy to cook up and make into tomato sauce, pasta sauce or tomato soup (to can or freeze for the winter). But, those cherry tomato varieties create a challenge.

Last summer, in a moment of panic due to an OVERWHELMING amount of the sweet, juicy sungold tomatoes, I had a brilliant idea. Why not dehydrate them? So began an experiment that turned out a glorious snack or salad topping!

 

These are so easy to make. Simply wash the sungold cherry tomatoes (or really, any cherry tomato will work – I like these orange cherry-sized tomatoes the best because they are seriously the sweetest tomatoes I have tasted). Then halve them and place them on a food dehydrator tray, skin side down.

I then set my dehydrator (I have this one) at 135 degrees for about 12 hrs. I think I ended up adding about 2 more hours, so 14 hrs should be about right. After removing from dehydrator, be sure to store in an airtight container. We eat them just as a snack (they are really sweet, almost like dried fruit!) or sprinkle on salads. I am sure you could soak them in warm water for 10-15 minutes and rehydrate to use like you would a sun-dried tomato.

I love experimenting – what about you? Have you canned, dried or frozen anything fun this summer? Please share your recipes below!!!

 

This is shared at: Small Footprint Friday

 

 

 

 

 

 

 

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