I like to add them to pestos and bean spreads that I make in the food processor. They're also good chopped up and thrown in with creamy pasta dishes. You can chop them and heat them with a little olive oil and garlic to toss with pasta or spread on crusty bread for a kind of bruschetta.

laspasturas, thank you, those are some great ideas. Do the tomato seeds affect the taste?

On pizza, added to chili or beef stew, used in many dishes in crockpot cooking, rehydrated and used on grilled sandwishes, eat like candy, etc.

Seeds can affect the taste by imparting a bitterness to the food. Some notice it and some don't. We always strip out most of the seeds and gel before drying anyway as they dry much faster that way and keep longer.

Dave

I make a sun dried tomato artichoke pesto. Put it on pasta. Or use it as a mock burshetta topping.

Looks like I will be getting a bounty of cherry tomatoes this year. I'm planning on drying them. Then in small batches, I will put them in olive oil with garlic and other herbs.

When I dry tomatoes I first peel them and remove the seeds. (I have never done cherry tomatoes - with those, I just put them in the VitaMix with other tomatoes - seeds skin and all to make sauce) The seeds won't change the taste, but I prefer to not have them in my dried tomatoes. You re-constitute them in a bit of boiling water and then add to all sorts of cooked dishes where you want little chunks of concentrated tomato flavor. They are also great in cold salads - macaroni, etc.

Since I can't seem to can chopped tomatoes that stay chunky after cooking, the dried tomatoes are a perfect substitute.

I also make sun dried tomatoe and basil cheese balls, or a tomatoe chees dip.
I also add dried maters to omelets and stews, not sure abot bitterness of seeds for cherry maters, never dried those

Chili needs to be added to the list. A lot of my dried tomatoes go into chili. In winter, I'll put dried tomatoes and squash in a casserole with brown rice or another grain, let them cook together in the oven.

If you have a dedicated coffee mill or mini-food processor, you can pulverize any dried veggies into flakes or powder which can then be sprinkled into lots of things.

Thank you very much for all your ideas. I think I will try to remove more of the seeds for the next batch. Drying small batches in the toaster oven set to 150 seems to work well. I planted a bunch of tomato plants this spring for DH to have tomato sandwiches and he's eating about 4 sandwiches a day but the tomatoes were getting away from him. I don't like them raw, but I do like tomatoes as part of cooked sauces. So many of your suggestions sounded really good, especially those that combined the tomatoes and melted cheese.