Ingredients

• 2 cups cherry tomatoes

• 4 garlic cloves, smashed

• ½ cup olive oil

• 2 sprigs fresh thyme (or ½ tsp dried)

• ½ tsp flaky salt

• Freshly cracked black pepper

Optional Add-ins

• Pinch of red pepper flakes

• Strip of lemon zest or sprig of rosemary

Instructions
1. Prep the tomatoes
Preheat oven to 275°F. Place cherry tomatoes in a small baking dish just big enough to hold them in a single layer.

2. Add the flavor
Add garlic and thyme to the dish. Pour in olive oil until tomatoes are mostly submerged. Sprinkle with salt, pepper, and any optional ingredients.

3. Slow roast
Bake for 60–75 minutes, until tomatoes are soft, slightly wrinkled, and just starting to burst. Oil should be fragrant and golden.

4. Cool + store
Let cool completely. Transfer tomatoes and oil to a jar or airtight container. Store in the fridge for up to 10 days. Bring to room temp before using.

How to Use It

• Spoon over toast with ricotta

• Toss into warm pasta or grain bowls

• Serve with grilled meats or fish

• Swirl into eggs, soups, or dressings

• Use the leftover oil for cooking or dipping