Candied Cherry Tomatoes

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 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.


1 lb cherry tomatoes
1/4 c olive oil
1tsp salt
1 tbsp sugar


Combine all ingredients in a large bowl and toss or stir to coat the tomatoes well. 
Cover a baking sheet with aluminum foil (to save time on cleanup). Slice the tomatoes and spread them evenly on a baking sheet. Bake on 250F for 3 hours then reduce the heat to 170F for 2 hours or until they look chewy and dry. Note: this will burn, even at a low temperature. So keep an eye on them when you think they are getting close to finished. 
Store them in a sealed container in the refrigerator and use them in place of sun-dried tomatoes in recipes. We put them on everything.

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