Slow Roasted Cherry Tomatoes

Steps to make

1. 1

   Preheat oven

   Preheat the oven to 225 °F.

2. 2

   Prepare tomatoes

   1 min
   

   Spread 2 pints cherry tomatoes onto a large baking sheet and add 3 sprigs of thyme, 8 torn basil leaves, and 3 crushed garlic cloves. Drizzle with three tablespoons of olive oil and toss, making sure the garlic and herbs are well coated with oil to keep them from burning.

4. 3

   Add salt and black pepper

   1 min
   

   Sprinkle ½ teaspoon salt and a few cracks of black pepper on top, then give a good stir to coat.

5. 4

   Roast tomatoes

   2h 30m
   

   Roast the tomatoes for 2 ½ hours, stirring at least once or twice during roasting, until the tomatoes are blistered and shrunken.

6. 5

   Transfer to sterilized jar

   3 min
   

   Remove the garlic and herbs and add the tomatoes to a sterilized jar. Cover the tomatoes completely with olive oil. Make sure the tomatoes are completely submerged in the oil. The olive oil will get solid in the refrigerator. When ready to eat or serve, remove the desired amount from the jar and let sit at room temperature to turn to liquid again.

7. 6

   Serve

   

   Serve as desired. The preserved tomatoes will keep refrigerated for at least 6 weeks.