I had very few cherry tomatoes ripe enough to pick; they are reddening intermittently.  However I was drying some apples so thought I would try out R’s process of creating semi-dried tomatoes with a tiny handful.

I followed the process: cut them in half, skin side down on the food dryer tray.

Then I dried them for 9 hours.

Before storing them in a jar of oil I splashed them with malt vinegar (just to be different from the apple cider vinegar that my friend had used).

Will leave them floating in the 1^st cold pressed extra virgin oil for a few days, weeks or months before eating.