Ingredients
The following ingredients have 10 Servings
- 450 g high-quality cherry tomatoes ((1 lb))
- 3 garlic cloves (grated)
- 7-8 sprigs fresh thyme
- 2 teaspoon demerara sugar
- 4 tablespoon Extra-virgin olive oil
- sea salt (I used Maldon sea salt flakes & black pepper)
- 1 teaspoon high-quality balsamic vinegar
Instruction
- Arrange the cherry tomatoes and grated garlic on a baking dish and tuck thyme sprigs around. Drizzle generously with olive oil, until the tomatoes are half-way submerged.
- Sprinkle with sugar and season with salt & pepper to taste. Add the balsamic vinegar and toss gently to coat.
- Bake at 130°C/260°F until the tomatoes are wrinkly but not all have burst, about 1-1/2 to 2 hours.
- Once ready, remove the tomatoes from the oven and cool at room temperature.
- Store in airtight containers, topping the tomatoes with their cooking oil (add extra olive oil if necessary). Store in the fridge for up to 2 weeks.
