Slow Roasted Tomatoes

“I know what you’re going to say: ‘You want me to turn on my oven in the middle of the summer for three freakin’ hours? Are you insane?’ And all I can say is, well, yes, but also the oven is so low that I swear it won’t heat up your house in any noticeable way.  [And] what to do with them? Namely, anything. Use them as a pasta picker-upper, in salsa, or store them in the fridge covered in olive oil, laying them over chicken, salmon, tuna or mixed vegetables. Or mix them with white beans or slivers of basil. [I mostly put them directly] in my mouth. Or in salad. But mostly in my mouth. ” – Deb Perelman, smitten

Cherry tomatoes (or big tomatoes, just roast for longer)
Whole cloves of garlic, unpeeled
Olive oil
Herbs such as thyme or rosemary (optional)

Preheat oven to 225°F. Halve each cherry or grape tomato crosswise, and arrange face-up on a parchment-lined baking sheet along with the cloves of garlic. Drizzle with olive oil, just enough to make the tomatoes glisten. Sprinkle herbs on, if you are using them, and salt and pepper, though go easily on these because the finished product will be so flavorful you’ll need very little to help it along.

Bake the tomatoes in the oven for about three hours. You want the tomatoes to be shriveled and dry, but with a little juice left inside–this could take more or less time depending on the size of your tomatoes.

Either use them right away, or cool and put them into a bag and freeze,  or let them cool, cover them with some extra olive oil and keep them in the fridge for the best summer condiment, ever. And for snacking.