Oven Dried Tomatoes with Microgreen Herb Salt
It is amazing how quickly a few cherry tomato plants will overload you with an abundance of goodness! Don’t let your hard work and those tasty tomatoes go to waste. Oven dried tomatoes are packed with flavor, easily frozen and will add some homegrown flair to soups and brightness to your meals this winter.
*Pro Tip: place a parchment paper lined cooling rack on top of your pan to aid in the air flow and tomatoes drying quicker!
Ingredients
2 Cups Cherry tomatoes sliced in half(or any small tomato will do)
1 TBSP olive oil
Fiddlehead Farm Herbed salt - 3-4 pinches
Oven dried tomatoes with Fiddlehead Farm Chive Blossom Salt
Directions
Preheat oven to 200 degrees
Line pan with parchment paper so the tomatoes do not stick
Mix cut tomatoes and olive oil gently in a bowl
Place tomatoes on parchment paper cut side up
Sprinkle with a few pinches of herbed salt
Place in preheared oven for about 4 hours or until they have a bendy texture (depends on the type of tomato and how much water they contain)
Enjoy right away or freeze for later use to add some serious flavor to soups, stews, dips, pizza and more!