Wash the cherry tomatoes, cut them in half and remove the seeds.
Place the tomatoes with the cut side up on a baking sheet lined with baking paper and sprinkle with the spices. Put in the oven preheated to 120 ° C (top and bottom heat). Leave the oven door ajar with a wooden spoon. Turn every 30-40 minutes until the edges bulge, then leave the cut side to dry for the remaining 20 minutes. After 4-6 hours, take out the tray and let it cool down.
Store the tomatoes in a jar in the refrigerator (approx. 1 week) or baste them with oil, they should be covered with oil, then they can be kept for approx. 4 weeks!
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