Ingredients
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4 cups cherry or grape tomatoes
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4 sprigs fresh thyme
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2 cloves garlic, thinly sliced
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1 shallot, thinly sliced
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1/2 teaspoon kosher salt
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1/4 teaspoon freshly ground black pepper
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1/4 cup extra-virgin olive oil
instructions
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Preheat oven to 250°F. Arrange cherry tomatoes in a single layer in a ceramic baking dish. Top with thyme sprigs, garlic and shallot; season with salt and pepper. Drizzle with olive oil and stir to combine.
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Bake and stir it occasionally for 2,5 - 3 hours until tomatoes pop and ooze. Remove baking dish from the oven and take out the thyme sprigs. Serve it immediately or let it cool and move it to a covered container. Refrigerate it until ready to use. Tomatoes will last for 3 days.
Bon appetite!