If you have an abundance of cherry tomatoes that you cannot keep up with, why not make dried tomatoes out of them? They can be added to salads and breads during the winter.

How to dry:

Wash, cut in half, place on a parchment- lined cookie sheet, sprinkle with coarse salt and bake at 170 F for four hours or longer, until dry. Store in a jar and cover with olive oil or freeze.

Use when your garden-fresh tomatoes are gone to bring back a bit of summer. You can cut up for a recipe or soak in a bit of water to reconstitute and then use.

Joanne Rawluk writes from

Gypsumville, Manitoba