Every year I plant WAYYYYYYY too many cherry tomatoes and mini plum tomatoes!
Last year I harvested them, dried them and froze them, but to be completely honest with you, I wasn't inspired often to head down to the freezer to get them out.
Then I read about a new way of preserving them...in oil!
So, here's how I did mine.
Start by cutting them into smaller pieces. For the plum tomatoes I cut them into 3 slices, for the smaller cherry tomatoes I cut them in half. You can also use larger tomatoes, just make sure you cut them into thin slices. Put them in a bowl and marinate with some olive oil and salt. I used about 1/4 cup olive oil and 1 Tbsp of sea salt. Let it sit for 15 min to overnight.