I promise you won't regret it.
So pretty, too when made with different colored fruits. I peel the skin and save the seeds from the top and bottom pieces, but keep the skin, gel and seeds in the equatorial slices for the stained glass effect.
I can't get to the next step which would be cooking with these. They disappear too fast
Dehydrated cherry tomatoes are not as popular, though they can taste like raisins if dehydrated to soft shriveled stage and kept in the refrigerator. I tried a batch that I soaked in chianti, then dehydrated and that was kind of yummy.
There's too much skin and they can get rock hard when dehydrated crisp. I suppose one way to work with them after that is to try soaking them in olive oil.
I did take about 1/4 cup of the hard cherry tomatoes and ground them up into powder in my coffee grinder designated for spice grinding.
