INGREDIENTS
- 3 pints cherry tomatoes (- mixed or all one type)
- 1 cup olive oil
- 4–6 cloves garlic (- peeled & smashed)
- 10–12 leaves fresh basil
- 6–8 sprigs fresh lemon thyme (- or plain thyme)
- 2–3 sprigs fresh oregano
- 1–2 teaspoons flaky sea salt
INSTRUCTIONS
- Preheat oven to 250°F.
- Place the prepped tomatoes in a shallow baking dish and season liberally with sea salt flakes. Sprinkle the smashed garlic, basil, lemon thyme and oregano over the cherry tomatoes. Drizzle the olive oil over the top and gently stir to coat.
- Bake until the tomatoes begin to shrivel up and start to brown around the edges, 2-3 hours, gently turning and stirring the tomatoes periodically to prevent any burning.
- Remove from the oven and allow to cool at room temperature. Remove and discard the garlic and herbs before storing as they tend don’t preserve as well as the tomatoes.
- Transfer to an airtight container and store in the refrigerator for up to 1 month, completely covered with olive oil to prevent air from reaching them.
Or divide amongst a few freezer proof containers and freeze for up to 3 months. The olive oil with harden and solidify in the refrigerator or freezer so be sure to bring tomatoes to room temperature before serving.
NOTES
This recipe is highly adaptable, feel free to add onion, shallots, or swap herbs as you please.