Serves: 10 as a condiment

Prep Time: 10 minutes

Keeps well in the fridge for 2 weeks.

 

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1 1/2 pound cherry tomatoes, or tomatoes cut into large chunks

5 cloves Garlic, minced into a paste

2 tsp Sugar

5-6 springs Fresh Thyme or 1-2 tsp dried

1/2 to 1 cup Olive oil

1 1/2 tsp. Maldon Salt or Kosher salt

2 tsp. Balsamic vinegar

 

Preheat oven to 260 degrees

Place tomatoes in a glass baking dish. If your using cherry tomatoes leave them whole, if not chop your tomatoes into large chunks, about the size of cherry tomatoes

Add garlic, fresh or dried thyme and sugar and pour olive oil over the tomatoes until they are almost half submerged. Toss to coat well.

Add Balsamic vinegar, black pepper and Maldon salt. Toss to coat

Place in the oven and slow bake for an hour to an hour and fifteen, until tomatoes are wrinkles and mostly split.