The beloved went to pick up food for the animals this morning and returned with 5 cases of perfect cherry tomatoes 😳.  Do you know how many tomatoes that is??? I can tell you…I have a dehydrator full (an Excalibur 9 tray), 10 quarts of frozen tomatoes, 4 pints of pickled tomatoes (recipe to follow), and 5 pints of tomato confit….whewww!!! WHAT???? That was only 3 of the 5 boxes!!! I’m still searching for ways to preserve these last 2 boxes. Do you have any ideas?

We love bruschetta, we love pasta, we love toppings on just about everything! So, this recipe was a perfect fit for us.
Cherry tomatoes, 2-3 pints per sheet pan
1/2 – 1 onion, thinly sliced
6 cloves garlic, sliced
fresh thyme, several stems
salt & pepper to taste, (use very generous amounts as it has to penetrate the skins)
1/4 cup olive oil, (this is an estimate…you want everything coated VERY well)
This recipe is all based on taste. Whatever tastes you have, adjust accordingly. You can also use dried herbs, which we did for one tray using Italian seasoning.
Place all the ingredients on a sheet pan and mix well. Place in a 250 degree oven for approximately 3 hours until the skins of the tomatoes begin to shrivel and split.
Remove from the oven and let come to room temperature. Spoon into pint sized jars and refrigerate. This will last for 2-3 weeks. Scrump-deli-icious!

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