A delicious way to use up leftover cherry and sungold tomatoes by making oven-dried tomatoes. These are flavored with EVOO, dried oregano, salt, pepper, and optional Calabrian chili for heat. Perfect for adding to jars with basil and more olive oil.
1: Slice cherry tomatoes in half.
2: Cover with EVOO and dried oregano.
3: Add salt and pepper.
4: (Optional) Add Calabrian chili for heat.
5: Bake for 2.5 to 3 hours at 200°F.
6: Add to jar and top with basil and more EVOO.
