Categories: Snacks
Ingredients
- 1 tbsp. dried herbes de Provence
- 1 tsp coarse sea salt
- 1 tsp dehydrated garlic
- 2 pints cherry tomatoes
Directions
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Mix the herbes, salt and garlic together in a small bowl, then place in a salt grinder or pulverize slightly in a mortal and pestle.
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Wash the tomatoes in cold water and drain but do not dry. Place them in a bowl that is large enough so the tomatoes have room to be tumbled. Toss the tomatoes with the herb mixture until they are evenly coated.
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Refrigerate, uncovered, ideally for several hours, tossing and “tumbling” the tomatoes in the bowl occasionally until all the water is evaporated. Once the water is gone, the herb mixture will form a crust on the tomatoes.