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How to dry cherry tomatoes ~ this is an easy method for preserving summer tomatoes for use in salads, pastas, cheese plates, and more!

Total time

0 minutes


  • 1 pint cherry tomatoes (washed and dried)
  • olive oil
  • salt and fresh cracked black pepper.


  1. Preheat the oven to 200F. Line a baking sheet with parchment paper
  2. Slice the tomatoes in half, and gently give them a squeeze to remove some of the excess liquid.
  3. Toss the tomatoes with a little olive oil, salt, and fresh cracked black pepper. Set them, cut side up, on the parchment paper.
  4. Put the tomatoes in the oven for 4 hours. They should be shriveled and ugly, but they taste amazing.
  5. You can put the cooled tomatoes in a jar with fresh rosemary and oil. That will keep in the refrigerator for about a month. You can also freeze them in a zip lock freezer bag, or just gobble them all down, which is what I recommend.

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