Slow Roasted Tomatoes

• Cherry, grape or small Roma tomatoes
• Whole cloves of garlic, peeled
• Olive oil
• Herbs such as thyme or rosemary (optional)

Preheat the oven to 225°F. Halve each cherry or grape tomato crosswise, or Roma tomato lengthwise and arrange them on a parchment-lined baking sheet along with the cloves of garlic. Drizzle with olive oil, just enough to make the tomatoes glisten. Sprinkle any herbs on, if you are using them, and a small amount of salt and pepper.

Bake the tomatoes in the oven for about three hours. You want the tomatoes to be shriveled and dry, but with a little juice left inside – this could take more or less time depending on the size of your tomatoes.

Either use them right away or let them cool, cover them with some extra olive oil and keep them in the fridge.