PŪRe DELICIOUS: Suzy’s Sundried Cherry Tomatoes

Suzy’s Sundried Cherry Tomatoes

Suzy used to be one of the owners of the little grocery store on Queen Street East in the Beaches, a lovely woman who was always giving me bags of their cherry tomatoes they were not using. I decided to try making sun-dried tomatoes and back then had no internet for recipes lol! 

I’ve made them many times on my own but thought for everyone else’s sake, I’d try and find a more stable approach to making them. This recipe is a blend of a number of recipes I found.

Cherry tomatoes are an excellent source of vitamins A and C and a very good source of potassium. They are also great sources of antioxidants like lycopene. They are considered a great food to snack on as 7 cherry tomatoes will provide only 15 calories. Of course, sundried with oil adds a few calories but you can’t outdo the taste!

I wash and dry the tomatoes and rather than cut them in half the usual elongated way, I cut them in half the rounder way. Line the cookie sheet with parchment paper and be prepared for a slow cook. Depending on how many you are making and your oven, these slow roast anywhere from 2 – 5 hours. Mine are usually 2 hours with a gas stove.

Sun dried tomatoes are VERY EASY to make. Slice, drizzle, sprinkle, bake.

Ingredients:

Cooking sheet(s)
Parchment Paper

2 pounds Cherry Tomatoes 

2 tablespoons Olive Oil

Sea Salt (optional & to taste)

Directions:

Preheat to 200° F (90°C ). Position rack in the centre of your oven.

Line baking sheet with parchment paper.

Rinse and dry tomatoes.

Cut in half (round side) and place in mixing bowl.

Season the tomatoes with the oil and salt.

Toss together.

Place cut side up, not touching each other, on the baking sheet.

Bake for 2 - 4 hours. See note above.

Remove from oven and cool to room temperature. They can be stored in olive oil in the fridge fresh for about 2 weeks or once cooled place in freezer.