cherry or grape tomatoes
whole cloves garlic, unpeeled
fresh coarse ground black pepper
fresh herbs, chopped, if using (I like to use rosemary or thyme)
Preheat oven to 225 degrees.
Slice tomatoes in half lengthwise. Place them in a large bowl along with the garlic cloves. Drizzle with olive oil, enough to coat them well. Sprinkle with salt, pepper and chopped herbs if using.
Lightly oil a rimmed baking sheet with olive oil. Place tomatoes, cut side up, on the prepared pan. Drizzle with a little more olive oil and season again if needed.
Roast in the oven for 2 ½ -3 hours, or until tomatoes are shriveled with just a little juice left inside–this could take more or less time depending on the size of your tomatoes. Allow to cool enough to handle and then pop the garlic cloves out of their skin.
You can eat them right away or place them in an airtight container with a little extra olive oil and refrigerate. They will keep for a few weeks, but mine never last more than a day or two!!