Provencal Slow-Roasted Tomatoes


1 ½ lbs / 680 gr cherry tomatoes or other small tomatoes on the vine

6 tablespoons olive oil, divided

2 tablespoons Herbes de Provence*

1 teaspoon fine grain salt

Freshly ground black pepper

*Herbes de Provence can be found at specialty foods stores and in the spice section of most supermarkets.


Preheat oven to 225°F (105°C) and place a rack in the middle.

Halve tomatoes crosswise or lengthwise (though with cherry tomatoes it’s exactly the same thing).

Arrange halved tomatoes on a parchment-lined baking sheet along with the cloves of garlic.

Drizzle with olive oil and sprinkle with herbs.

Season with salt and pepper, but go easy on those as the roasted tomatoes will be packed with flavor.

Bake in the oven for about three hours or until the tomatoes are shriveled and dry, but still have a little juice left inside.

Let them cool, store in a jar with some extra olive oil and keep in the fridge.