Italian herb blend1/2 tsp per cup of tomatoes, or to taste
Salt and pepperto sprinkle
Instructions
Wash and dry grape tomatoes. Place them in a bowl.
Drizzle with olive oil to coat lightly.
Sprinkle with dried herb blend, salt and pepper. Toss to coat. My choice of herb blend is No-salt Herb/Garlic/Onion. Any brand will do.
Spread the tomatoes in a single layer on a baking rack, set on a baking sheet.
Dry the tomatoes in a 200°F conventional oven or 170°F convection oven, until darkened, with crispy skins but slightly moist interiors. This may take anywhere from 12 to 18 hours, depending on the size and juiciness of the tomatoes. Do not over-dry.
Store in a freezer bag or airtight container in the fridge for up to 1 month, or in the freezer for up to a year.