Slow-Roasted Cherry Tomatoes


  • 4 cups cherry or grape tomatoes

  • 4 sprigs fresh thyme

  • 2 cloves garlic, thinly sliced

  • 1 shallot, thinly sliced

  • 1/2 teaspoon kosher salt

  • 1/4 teaspoon freshly ground black pepper

  • 1/4 cup extra-virgin olive oil


  1. 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.

  2. 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!