Dehydrated Cherry Tomatoes in Olive Oil

Cherry tomatoes thrive in our area. I grow borage to attract bees to pollinate our garden. An abundance of cherry tomatoes allow us to share them. This recipe creates a small half pint full of flavor.

Ingredients

Approximately 50 cherry tomatoes

Garlic clove

Rosemary, two inches, fresh or dried

Olive oil, ½ cup

Preparation

Wash and slice the cherry tomatoes. Place in a dehydrator, cut side up, and set temperature for 135 degrees. I dried them for 8 hours each, on two separate days. They were of a chewy texture. Add to a half pint jar, placing in the garlic clove and rosemary about halfway down. Add the olive oil to cover all the cherry tomatoes. Store in the refrigerator. Use within a month. To be added to stews, meat dishes and soups.

Patricia Aqiimuk Paul, Esq. is the Food Editor for the La Conner Weekly News.

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