For as long as I can remember, we have always had a garden. My grandparents always had a garden. My aunts and uncle always had a garden. My cousins alway had a garden. My friends and neighbours always had a garden.

Now that the time has come to say goodbye to the garden for another year, like most people, there are certain vegetables and fruits that I will miss more than others. But I will miss none more than my sweet little cherry tomatoes.

I love you guys!!!

While almost all of our other tomato varieties have yielded the last of their fruits, our little cherry tomatoes are still going fairly strong.


So about a week ago I decided to find some way to preserve some of these babies. I did a little searching and came across this recipe.

The base of the tomatoes in oil is a very simple recipe for Oven-Dried Tomatoes. I so enjoyed watching the tomatoes slowly roast and dry in the oven. It made me feel like I was preserving something very special from the summer season. And it was easy! So easy that I wondered why I haven’t done this more often.

The tomatoes in oil have graced our pasta, our pizza and some fabulous panini.

This is my Magazine Mondays recipe for this week. As always, I remind you that if you have a magazine recipe that you’ve finally put to bed, send me a link and I’ll post it in my next Magazine Mondays post. And you don’t have to post your recipe on a Monday. It can be any day of the week.

Have a great week, everyone!


This week I was joined by the my buddy Wandering Coyote of ReTorte with some mouth-watering Braised Beef Ribs!

Here are the recipes I used: Oven-Dried Tomatoes and Dried Tomatoes in Olive Oil.