Preheat oven to 250 degrees F (120 degrees C).
Then, fill a baking pan with the
Cherry Tomatoes (3 cups)
. Add the
Extra-Virgin Olive Oil (1/2 cup)
Garlic (3 cloves)
Fresh Rosemary (3 sprigs)
Fresh Thyme (5 sprigs)
Sprinkle the pan contents generously with
Sea Salt Flakes (to taste)
. Cook, uncovered for 2-3 hours until the tomatoes are swollen and the skins are wrinkled.
Let tomatoes cool to room temperature and transfer to a jar, if storing for later.
If serving immediately, let the tomatoes cool to room temperature and then enjoy!