Categories: Snacks

Ingredients

• 1 tbsp. dried herbes de Provence
• 1 tsp coarse sea salt
• 1 tsp dehydrated garlic
• 2 pints cherry tomatoes

Directions

1. 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.

2. 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.

3. 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.

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