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coraaIf you slice grape (or cherry) tomatoes in half, sprinkle them with salt and pepper, lay them cut-side up in a single layer on a baking sheet, and cook them at 200F for a very long time, until they shrivel up like raisins... you'll wind up with dried tomatoes so intensely tomato-y they literally make the eyes water.
I'll have to think of something cool to do with 'em.
(Not something that would probably be cost-effective to do in general, but I had a carton of grape tomatoes that had gotten a little old and wrinkly, and I wanted to do something with them before they went bad....)
I'll have to think of something cool to do with 'em.
(Not something that would probably be cost-effective to do in general, but I had a carton of grape tomatoes that had gotten a little old and wrinkly, and I wanted to do something with them before they went bad....)