Ingredients:

  • 3 lbs Roma tomatoes, halved lengthwise
  • 8 cloves garlic, peeled and smashed
  • 1/2 cup extra virgin olive oil
  • 1 tsp kosher salt
  • 1/2 tsp freshly cracked black pepper
  • 1 tbsp Herbes de Provence or dried thyme

Instructions:

  1. Preheat your oven to 250°F (120°C) and line a large rimmed baking sheet with parchment paper.
  2. Arrange the halved Roma tomatoes cut-side up in a single layer on the baking sheet and scatter the smashed garlic cloves in the gaps between the tomatoes.
  3. In a small bowl, whisk together the extra virgin olive oil, kosher salt, black pepper, and Herbes de Provence.
  4. Drizzle the oil mixture evenly over the tomatoes and garlic, ensuring every surface is well coated.
  5. Roast in the oven for 3 hours, or until the tomatoes have shrunk significantly and developed a deep, mahogany-colored hue.
  6. Remove from the oven when the tomatoes are shriveled but still slightly pliable; let them cool completely on the pan to allow the oils to soak back into the flesh.