Tomato season will be over before you know it, people. So now is the time to take a crack at what we consider to be a kitchen staple and an excellent use of your farmers-market bounty: oven-dried tomatoes. We cut cherry tomatoes in half and dry them in a low-temperature oven for several hours. (Translation: This won’t overheat your kitchen.) For a gourmet twist, we like to store the finished tomatoes in olive oil with a few sprigs of fresh herbs. This way, you’ll have them at the ready to add to your favorite recipes or a charcuterie board. Or, heck, just enjoy them on their own.