Have we talked about oven dried tomatoes yet?   I don’t think so, but it’s time we did, because they are amazing.  I know tomatoes are on their way out but in case you still have some dangling on your plants or see a straggling container at the farmer’s market, this is what you’ll want to do with them.  Trust me.  Making oven dried tomatoes requires very little effort at all.  Simply halve the tomatoes, toss with a bit of olive oil, salt and pepper, and bake for a few hours at a low temperature.  As much as I love fresh cherry or grape tomatoes, I like them even better after they have been roasted.  It brings out the natural sweetness of the tomatoes, reminding me of a savory candy.

The first time I made this meal was on vacation for my family.  I threw this meal together on the fly from the random ingredients I had thrown into my shopping cart.  I didn’t have time to snap a photo then or jot down what I had done, but not too long after we returned I made it again so I could take notes, get a photo, and share it with all of you.  Prepping the tomatoes obviously takes a bit of forethought, but if you make them in advance, the rest of this becomes a quick meal for any night of the week.  The biggest challenge is not popping all those sweet little jewels right into your mouth instead of using them in the dish.  I hope you enjoy this as much as we do!