nope!! unless you freeze them...which will make them mushy.
Find some time friday to put them into the oven and then make your dip.

I'd wait till mid week. Only takes 20-25 minutes to roast cherry tomatoes.

Thanks, y'all. CM, my recipe calls for roasting them at 225 degrees for 3 hours! I'll wait until Friday! I'm slammed mid-week.

The low and slow is more dried than roasted. No caramelization. I think they'd not keep mostly from people filching "just one". They get to be like candy that way.

Yeah I was going to say 225/3hr and 400/20min are going to be two very different results.

225F /3hr is heating/dehydrating, not roasting.

225C /3hr is making charcoal not roasting.

dcarch

I promise, 225 for 3 hours does not make charcoal, although perhaps the tomatoes are more drIed than caramelized. I made a batch yesterday to test my lower oven. My stove is a GE Cafe dual fuel. I've heard the lower oven described as "a warming drawer with aspirations." At 225, it took 5 hours. Conclusion: I don't care if the dial goes to 450, it's a warming drawer! The batch for next weekend will go in the regular oven

I've made the recipe a gazillion times. Here it is Annie's Layered Mediterranean Dip. I'm lazy. I use purchased hummus and purchased pesto. Plus, I omit the banana peppers.

Actually I said 225 Celsius, which converse to 437 F.

At 437 F for 3 hours can turn small cherry tomatoes into charcoal.

I just read Annie's directions, she says 225 for 3 hours to dry (not roast) the tomatoes. That is also what I said above. at 225 F, you would be dehydrating, not roasting.

dcarch

Dried is very different than roasted.