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 1st cold pressed extra virgin oil for a few days, weeks or months before eating.