For the first time in years, I didn’t have a summer tomato garden; we traveled a lot and were thinking about moving, and quite frankly, I just didn’t want one more thing to keep alive. Nevertheless, a volunteer tomato plant sprung up while I was busy neglecting the back yard and is, as I type this, pumping out cherry tomatoes at a record pace.
Cherry tomatoes are delicious, but they don’t do much for you in the tomato sauce and canning arenas. So, what is a person to do with literally, hundreds and hundreds of tiny tomatoes?
Candy them of course. I saw a recipe on www.eatliverun.com for candied standard-sized tomatoes and wanted to see if it would work on their smaller cousins. My concern was that they wouldn’t dehydrate well because they are mostly all juice, but I revised the temperatures and cooking from the original recipe I saw from @eatliverun and they dehydrated perfectly.
Here is how I did it.
Ingredients
1 lb cherry tomatoes
1/4 c olive oil
1tsp salt
1 tbsp sugar
This article originally published on www.groundingup.com.
