Ingredients:

  • 2 lbs (1 kg) Grape or Cherry tomatoes, or small Roma/Plum tomatoes, quartered
  • ½ cup (120 ml) Extra Virgin Olive Oil
  • 6 cloves Garlic, lightly smashed
  • 3 sprigs Fresh Thyme
  • 1 tsp Flaky Sea Salt
  • ½ tsp Black Pepper, freshly ground
  • Optional: ½ tsp Red Pepper Flakes (Chilli Flakes)

Instructions:

  1. Preheat the oven to a low temperature: 250°F (120°C). This low temperature is crucial for slow roasting and preventing burning.
  2. Prepare Tomatoes: If using small cherry or grape tomatoes, slice them neatly in half lengthwise. If using Roma/Plum tomatoes, quarter them lengthwise. Place the cut tomatoes in a large bowl.
  3. Mix Aromatics: Add the smashed garlic cloves (peeled or unpeeled), the fresh thyme sprigs, salt, pepper, and optional chilli flakes to the tomatoes.
  4. Dress: Pour the olive oil over the mixture. Gently toss everything together using your hands or a spatula, ensuring every piece of tomato is lightly coated.
  5. Arrange on Tray: Line the baking sheet(s) with parchment paper. Arrange the seasoned tomatoes cut-side up. Crucially: ensure the tomatoes are in a single layer without overcrowding.
  6. Initial Roast: Place the tray in the preheated oven. Roast for 60 minutes without opening the door.
  7. Check and Continue: After 60 minutes, check the tomatoes. They should be slightly shrivelled around the edges and beginning to caramelise. Continue roasting for another 30 to 60 minutes until intensely shrunken, jammy, and sweet.
  8. Rest: Remove the trays from the oven. Allow the tomatoes to cool completely on the tray. As they cool, the flavours will intensify, and the texture will firm up beautifully.
  9. Store: Transfer the cooled roasted tomatoes and all the resulting oil, juice, and garlic cloves from the baking sheet into an airtight jar. Ensure the tomatoes are submerged beneath the oil for preservation. Store in the refrigerator for up to 10 days.