makes about one cup
1 pint cherry tomatoes, halved
1-2 teaspoons olive oil
dash Maldon sea salt flakes
dash freshly ground black pepper
1 teaspoon fresh thyme leaves
1. Preheat the oven to 375 degrees.
2. Place the halved tomatoes cut-side-up in a glass baking dish. Add in olive oil, sea salt, black pepper, and fresh thyme leaves. Gently shake the dish to evenly coat the tomatoes in the herb mixture. Re-flip any tomatoes so that they are all cut-side up.
3. Roast the tomatoes in the oven until they are slightly shriveled, about 60-75 minutes.
4. Let cool before using. Store any leftover tomatoes in an airtight container in the fridge. If you do not plan to use them immediately, add olive oil into the container until the tomatoes are just covered.