Herbed Tomato Noodles

This spring, a friend gave me a big bag of cherry tomatoes they grew themselves. They were beautiful colors, but varied in size. Eating them raw after washing them was a different experience each time – either bland or overwhelmingly sour, hard to describe. Sticking to the principle of "don't waste food," I searched online for inspiration. I washed them, dried them, cut them in half, added herbs, and roasted them in the oven until they were somewhat dried. After cooling, I jarred them and sealed them with olive oil. To eat, I cook some noodles, scoop out some of the oil-preserved cherry tomatoes, season with soy sauce and other ingredients, mix, and serve. The pictures show turmeric noodles and Eucommia noodles, both of which were sent to the friend who gave me the cherry tomatoes.