Slow-Roasted Cherry Tomatoes

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 4 sprigs thyme leaves fresh
• 2 cloves garlic thinly sliced
• 4 cups grape tomatoes 
• 0.5 teaspoon kosher salt 
• 0.3 cup olive oil extra-virgin
• 1  shallots thinly sliced

Equipment

• oven
• baking pan

Directions

1. Preheat oven to 250F. Arrange cherry tomatoes in a single layer in a 9-by-13-inch glass or ceramic baking dish. Top with thyme sprigs, garlic and shallot; season with salt and pepper.
2. Drizzle with olive oil and stir to combine.
3. Bake, stirring occasionally, until tomatoes pop and ooze, 2 1/2 to 3 hours.
4. Remove baking dish from the oven and discard thyme sprigs. Use immediately or let cool and transfer to a covered container. Refrigerate until ready to use. Tomatoes will keep for 3 days.