Ingredients
- Cherry or grape tomatoes
- Olive oil {I actually used this Homemade Salad Dressing}
- Balsamic vinegar
- Garlic cloves, peeled
- Unrefined sea salt
- Ground black pepper
Instructions
- Preheat oven to 300°.
- Cut tomatoes in half and place on a rimmed baking sheet.
- Add whole, peeled cloves of garlic here and there among the tomatoes.
- Drizzle with olive oil. (I used my Homemade Salad Dressing, which also contains balsamic vinegar.)
- Sprinkle with salt and pepper, to taste.
- Roast for about 2 hours.
- Store the roasted tomatoes in the fridge for about a week, or in the freezer for much longer.