Cherry Tomato Chewies

Yield: 1 1/2 cups

Olive oil for the baking tray & 1 pound cherry tomatoes

Preheat the oven to 275 degrees. Line a baking tray with foil (or parchment paper) and brush generously with olive oil.

Cut the tomatoes in half, and arrange them cut side up in a single layer on the prepared tray. (It’s okay if they are touching.) Bake for 2 to 6 hours, jostling them loose and moving them slightly every half hour or so, so they don’t stick and/or burn. Don’t actually turn them over. They come out best if left facing up for the duration of the baking.

Transfer the tomatoes to a platter lined with a double thickness of paper towels and cool for at least 30 minutes. Store them in a tightly covered container in the refrigerator for softer, moister Chewies, or leave them uncovered and out of the refrigerator, and they will dry out a bit more and become somewhat crispy. They’re lovely both ways.

Serve Cherry Tomato Chewies as a garnish, for snacks, or on sandwiches or grains. Float them in soups or sprinkle them on top of a platter of roasted vegetables.

From Mollie Katzen’s Vegetable Heaven