At this time of the year we often have an abundance of little tomatoes, such as these ones on this very compact (35cm tall) "Wilma" plant:
We love eating them raw, but occasionally we cook them into a semi-dried or "Mi-cuit" state. Doing this with them concentrates the flavour. Earlier this week I prepared a batch. This is how I did it.
I used a shallow baking tray. I lightly oiled it with olive oil, covered it with halved tomatoes (mostly the little "Maskotka" and "Tumbling Junior Yellow" ones), and sprinkled the toms with a little salt, a few drops of olive oil and a either a tiny pinch of dried Oregano or a couple of flakes of dried chilli (I did one tray of each actually). Here's one of the trays just before it went into the oven:
I cooked the tomatoes ("warmed" would perhaps be more accurate) in a very low oven for about three hours, checking them every half-hour or so. When they are done they are soft and gooey, but not crispy or burned. A little tip: try to use tomatoes that are as nearly as possible all the same size. I found that one or two of the very small ones went dry before the bigger ones were ready.
This is the end result:
These were mostly eaten the same evening as they were made, as part of of a Middle Eastern-style meal, though they will (if allowed) keep for a couple of days in a sealed box in the fridge, or for a few weeks if you immerse them in olive oil. They are really yummy served as a "nibble" with a drink before dinner.
I think they would also be useful for livening-up almost any pasta dish.
Doesn't that last picture make your eyes go funny???