Oven-Roasted Tomatoes

Ingredients

Cherry, grape or small Roma tomatoes

Whole cloves of garlic, unpeeled

Olive oil

Fresh herbs such as thyme or rosemary (optional)

1. Preheat oven to 225°F (107°C).

2. Halve each tomato lengthwise and arrange on a parchment or aluminum-lined baking sheet along with the cloves of garlic.

3. Drizzle with olive oil, just enough to make the tomatoes glisten. Sprinkle herbs over tomatoes and gently salt and pepper.

4. 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.

You can use them right away or let them cool. Drizzle the tomatoes with olive oil and keep them in the fridge for snacking or add to a variety of dishes in lieu of fresh tomatoes for extra concentrated tomato flavor!