Oven-dried cherry tomatoes

With all this bounty at once, some preserving needed to be done.  I decided to oven-dry the cherries.  I've never had good luck oven-drying full-sized sliced tomatoes. I loosely followed some instructions on a blog called "Our Best Bites."  I didn't bother with any garlic, just sliced the tomatoes in half, tossed with some olive oil and a little salt, and placed them skin-side down in a non-stick foil-lined cookie sheet. 

I roasted them at 325 degrees for somewhere around two hours.  Some of the bigger ones were still pretty moist, but it was after 10pm and I needed to go to bed (also my excuse for no photos)!

I made the mistake of dumping all of the varieties together.  If I had kept them sorted by size and then roasted each size on a different cookie sheet, I could have removed each sheet from the oven at exactly the right level of dry but not charred.

I let them cool on the cookie sheet overnight, then dumped them into a freezer bag and froze them in the morning.