Homemade Sun-dried Tomatoes

• 2 pints Cherry Tomatoes
• 1 teaspoon Salt
• 1/2 teaspoons Pepper
• 1 Tablespoon Fresh Chopped Herbs, Like Rosemary Or Thyme
• 1/2 cups Olive Oil (optional)

1. Preheat oven to 200 degrees F.
2. Cut tomatoes in half and place them cut side up in a single row on a rimmed baking sheet that youve lined with parchment paper.
3. Place pan in oven and leave it for 2 hours.
4. Check tomatoes at 2 hours.
5. Tomatoes should be leathery and chewy when done, sort of like a raisin.
6. If they arent there after 2 hours cook them for a few minutes longer.
7. When done remove from oven and allow to cool.
8. Storage: Optional: Store in a clean airtight glass jar with barely enough olive oil to cover.
9. Will keep in refrigerator for 2-3 months.
10. Or you can place them in double freezer bags or vacuum sealed bags (dont add oil) and freeze for up to a year.

pints, salt, pepper, herbs, olive oil

Taken from tastykitchen.com/recipes/appetizers-and-snacks/homemade-sun-dried-tomatoes/ (may not work)