Author:
Recipe type: Side Dish
Ingredients
  • Cherry, grape or small Roma tomatoes
  • Whole cloves of garlic, unpeeled
  • Olive oil
  • herbs such as rosemary or thyme, optional
Instructions
  1. Preheat your oven to 225F.
  2. Halve each tomato crosswise (or lengthwise if using Roma tomatoes).
  3. Arrange tomatoes on a parchment lined baking sheet along with cloves of garlic.
  4. Drizzle with olive oil, just enough to make the tomatoes glisten.
  5. Sprinkle chopped herbs on and a little bit of salt and pepper.
  6. Bake the tomatoes in the oven for about 3 hours. You wan the tomatoes to be shriveled and dry, but with a little juice left inside (this might take less time, depending on the size of your tomatoes).
Notes
You can either use the tomatoes right away or let them cool, mix them up with peeled, roasted garlic, cover them with some olive oil and keep them in the fridge. They keep for a couple of weeks in the fridge.
Recipe by sprinkles and sauce at https://sprinklesandsauce.com/slow-roasted-tomatoes/