Ingredients:

  • 2 lbs cherry or grape tomatoes
  • 6 cloves garlic, peeled and smashed
  • 1/4 cup extra virgin olive oil
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 tsp dried oregano

Instructions:

  1. Preheat oven to 300°F (150°C) and line a rimmed baking sheet with parchment paper.
  2. Toss the cherry tomatoes and smashed garlic cloves directly on the pan with the olive oil, salt, pepper, and dried oregano, spreading them into a single layer.
  3. Roast in the center rack for 90 minutes until the skins shrivel and the edges turn a deep mahogany-colored brown.
  4. Remove from the oven and let them cool for 5 minutes on the pan to allow the residual oils to thicken into a velvety glaze.