Slow Roasted Tomatoes
Whole gloves of garlic, unpeeled
Herbs such as thyme or rosemary (optional)
Preheat oven to 225°F.
Cut each tomato to the same size (lengthwise) and arrange on a parchment-lined baking sheet along with the cloves of garlic.
Drizzle with olive oil, just enough to make the tomatoes glisten. Sprinkle herbs on, if you are using them, and salt and pepper (use a light touch, not much additional flavor is needed.)
Bake the tomatoes in the oven for about three to four hours. You want the tomatoes to be shriveled and dry, but with a little juice left inside–this could take more or less time depending on the size of your tomatoes and your oven.
Either use them right away or let them cool, cover them with some extra olive oil and keep them in the fridge for the best summer condiment, ever.