Juicy Slow Roasted Tomatoes

Ingredients

• 2 punnets cherry tomatoes (about 24 oz)
• 1 tbsp balsamic vinegar
• 1 tbsp olive oil
• 3 - 4 thyme sprigs (leaves only)
• ½ tsp white sugar
• 5 garlic cloves (roughly chopped)
• Salt

Steps

1. 1

   Preheat oven to 200°F. Line a baking tray with parchment paper and set aside.

2. 2

   Wash and halve the cherry tomatoes.

3. 3

   Place the halved cherry tomatoes in a bowl and add the thyme, balsamic vinegar, olive oil and mix to combine.

4. 4

   Spread out the tomatoes on the baking tray in 1 layer. Sprinkle the garlic, sugar and a generous pinch of salt over the tomatoes.

5. 5

   Slow roast / bake in the oven until the tomatoes have shriveled (about 2 - 3 hours). Check every hour and rotate the oven tray to ensure even dehydration and roasting.

6. 6

   When the tomatoes are done, take them out of the oven and let them cool.

7. 7

   Place roasted tomatoes in an airtight glass jar and store in fridge. Use as needed.

8. 8

   If storing in the freezer for longer, store smaller portions in ziploc freezer bags. Thaw and use as needed.