Preheat oven to 260 degrees F (125 degrees C).
Bring a large pot of water to a simmer. Cut a small X through the skin on the bottom of each
Tomatoes (2.2 lb)
. Plunge tomatoes into simmering water and allow to sit for 40-60 seconds. You will start to see the skins slough off.
Remove tomatoes to a cold water bath to stop the cooking. Repeat with remaining tomatoes. Peel skins off tomatoes by grabbing the flaps of the cut X.
Cut large tomatoes in half horizontally and scoop out seeds. Place tomato halves cut side up in a roasting pan.
Cherry Tomatoes (6 2/3 cups)
and cut in half. Squeeze or scoop out seeds.
Scatter with larger tomatoes, tucking some in alongside the larger ones. Tomatoes should be tightly packed.
Fresh Rosemary (6 sprigs)
Fresh Thyme (8 sprigs)
Garlic (8 cloves)
over tomatoes, pressing them down among the tomatoes.
Black Peppercorns (12)
Granulated Sugar (3 Tbsp)
Sea Salt (1/2 Tbsp)
Sprinkle the mix over tomatoes and herbs. Drizzle
Olive Oil (2 cups)
evenly over tomatoes.
Roast for 3 hours.
Pour boiling water into your sealable jars to help sterilize and warm them, then drain. Scoop hot tomatoes, along with herbs and garlic into jars. Top with remaining juice.
Screw on lids and allow to cool at room temperature, then refrigerate. If eating cold, allow to come to room temperature first, to allow olive oil to return to its original state. Enjoy!