Ingredients:

  • 2 lbs Roma or Plum tomatoes, halved lengthwise
  • 3 tbsp Extra virgin olive oil
  • 4 cloves Garlic, thinly sliced
  • 1 tsp Sea salt
  • ½ tsp Cracked black pepper
  • 1 tsp Dried oregano or thyme

Instructions:

  1. Preheat your oven to 250°F (120°C) and line a baking sheet with parchment paper.
  2. Place the halved tomatoes cut-side up on the sheet, ensuring they aren't crowding each other to allow moisture to escape.
  3. In a small bowl, whisk together the olive oil, salt, pepper, and dried herbs.
  4. Drizzle the oil mixture evenly over the tomatoes and tuck the sliced garlic cloves in between the tomato halves.
  5. Slide the tray into the center rack of the oven and roast for approximately 2 hours until the tomatoes shrivel slightly and develop a deep, mahogany-colored exterior.
  6. Remove from the oven and let them cool on the pan for 15 minutes to allow the oils to soak back into the flesh.
  7. Transfer the tomatoes and all the flavorful oil from the pan into a glass jar.