Ingredients:

  • 2 lbs Sicilian cherry tomatoes, halved
  • 1/2 cup extra virgin olive oil
  • 1 tsp sea salt
  • 1/2 tsp freshly cracked black pepper
  • 1/2 tsp granulated sugar
  • 4 cloves garlic, thinly sliced
  • 4 sprigs fresh thyme
  • 2 sprigs fresh rosemary

Instructions:

  1. Preheat your oven to 225°F (107°C) and line a large rimmed baking sheet with parchment paper.
  2. In a large mixing bowl, toss the halved tomatoes with olive oil, salt, pepper, and sugar until every surface is glistening.
  3. Scatter the tomatoes cut-side up on the prepared baking sheet, ensuring they are not crowded to allow for proper evaporation.
  4. Tuck the thinly sliced garlic and fresh herb sprigs (thyme and rosemary) in between the tomatoes.
  5. Roast in the center rack for 2 hours, until the tomatoes shrink slightly, skins wrinkle, and edges turn a deep mahogany brown.
  6. Remove from the oven and discard the woody rosemary and thyme stems.
  7. Drizzle any remaining infused oil from the pan back over the tomatoes and allow them to cool completely on the pan to reabsorb the juices.