Ingredients:

  • 2 pounds (900g) ripe cherry or grape tomatoes
  • 1/4 cup (60ml) extra virgin olive oil
  • 4 cloves garlic, thinly sliced
  • 1 teaspoon fresh thyme leaves
  • 1/2 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 teaspoon sugar
  • Salt and freshly ground black pepper to taste
  • Optional: 1-2 fresh basil leaves

Instructions:

  1. Preheat oven to 300°F (150°C).
  2. Rinse and pat dry the tomatoes. Halve larger cherry or heirloom tomatoes for even cooking.
  3. Arrange tomatoes in a single layer in a baking dish or ovenproof skillet.
  4. Scatter sliced garlic, herbs, salt, pepper, and sugar over the tomatoes.
  5. Drizzle the olive oil evenly over the tomatoes, ensuring they are partially submerged.
  6. Roast in the oven for about 1 to 1.5 hours until tomatoes are soft, fragrant, and slightly caramelized around edges.
  7. Remove from oven and let cool slightly before transferring to a jar or container.
  8. Store covered in the refrigerator for up to 1 week or freeze for longer storage. Use as condiment, pasta topping, or in salads.