Method:

The simplest method is to cut the cherry tomatoes in half and scoop out the seeds in the middle with a small spoon. Place the cut upwards in a sunny and ventilated place to dry. It's just that if it's cloudy and rainy and there's no time to dry it, it's easy for hair to grow.

In October, it is usually made in the oven, and the method is very simple. Similarly, cut the cherry tomatoes in the middle, remove the seeds, and place them on the tray with the cuts facing up. Place in the oven and bake at low temperature (100-130 degrees) for 1-3 hours. Finally, take it out and place it on the curtain to cool.

Storage method:

1. Put it into a sealed container and pour in olive oil (the olive oil must cover the dried cherry tomatoes and do not let the dried cherry tomatoes come into contact with the air) . Cover and store in a cool, ventilated place for about a month.

2. Store in the refrigerator.

Tips:

You can also remove the seeds from cherry tomatoes, but it is easier to dehydrate if you remove the seeds, which can greatly shorten the production time, and it is better if you do not remove the seeds. Perishable.

The degree of dehydration can be determined according to personal preference. In October, I mostly eat them as snacks, so I like to retain some water. Of course, the more complete the dehydration, the longer it will last.