A popular item at farmers markets is a colorful mixture of cherry tomato varieties. Who can resist? And beyond simply slicing them for salad or eating them straight from the bowl, we like to oven-dry them. In our opinion, the texture and taste are much better than sun-dried – they are not too chewy, overly oily or bitter. We prepared a batch for homemade grilled pizza over the weekend, but if you don’t plan to use them right away, cover them with a little olive oil and keep them stored in the fridge as a favorite summer condiment.
And, for those of you in DC, if you are looking for a fun and unique laid- back event, come out for the Edible Urban Garden Tour on Friday, July 26th in Bloomingdale. Neighbors will open their gardens and share tips and advice on how to grow your own food at home and within a school and community garden. Always one of our favorite summer events!
Recipe: Oven-dried Tomatoes
cherry tomatoes halved
a few sprigs of fresh oregano
2 tbls. balsamic vinegar
Preheat the oven to 275. Slice the tomatoes in halves and place them on a baking sheet lined with parchment paper. Arrange oregano sprigs within and drizzle over olive oil, balsamic vinegar, and some salt. Roast for about 1 1/2 hours or until semi-dried. Store in a glass jar covered with a little olive oil.