Wipe the cherry tomatoes with a paper towel instead of washing them in water (if you're going to wash them in water, be sure to wipe the excess water thoroughly). After done wiping them, cut them in halves.
Lightly coat a microwave-safe plate with olive oil, and put the cherry tomatoes from Step 1 with the cut side facing up.
Microwave for 10-13 minutes at 750 W without covering with plastic wrap. While cooking, open the microwave door a few times to let the steam escape.
Once most of the moisture has evaporated from the cherry tomatoes, remove from the microwave, and let them sit for about 30 minutes to let the rest of the moisture dry out.
In a sterilized jar, put the semi-dried tomatoes from Step 4 and salt, pour on olive oil until they are covered, and it's done. Or you could simply store the semi-dried tomatoes as-is in the freezer.
The moisture from the semi-dried tomatoes will not completely evaporate, so be careful that they do not spoil, especially during the rainy seasons! I recommend storing them in the freezer, rather than marinating them in olive oil, or if marinating, add chili pepper to the olive oil.
You could add garlic or dried herbs to the marinade and it will also be good! Try these semi-dried tomatoes in dishes like pasta, fish, meat, or add them in omelettes, on toast, even in bread dough, and they will all be delicious.
Story Behind this Recipe
I wanted to enjoy delicious tomatoes in a even more delicious way, and came up with these semi-dried tomatoes By using cherry tomatoes, the semi-dried tomatoes become very sweet, and packed with the rich umami flavor from the ripe cherry tomatoes.
The semi-dried tomatoes contain residual moisture, so I recommend storing them in the refrigerator, and to use them up as soon as possible. The olive oil used to marinate the semi-dried tomatoes can be reused in other dishes.