Guess what we're doing today! We took some cherry tomatoes fresh from harvesting in Fenton Michigan and started to oven roast them. They are so sweet by the time there done you will eat them the like candy.
Cut the cherry tomatoes in half, toss on
a oiled cookie or baking sheet. Drizzle with olive oil, salt and pepper, toss and bake for 3 1/2 hours at 350. After they have cooled store in a jar in the fridge.
Use on salads, sauces and pastas. Trust me they won't last long and they taste so much better than sundried you get from the store.