Cherry, grape or pear tomatoes (or whatever tiny tomatoes you prefer)

Garlic cloves, unpeeled

Olive oil

Kosher salt

Combination of dried Italian herbs (such as fennel, oregano, basil, or thyme)*

  1. Line a half-sheet pan with parchment paper and heat oven to 225 degrees.
  2. Cut enough tomatoes to fill the sheet pan (about 2 small baskets should do the trick) and place them cut-side up on the parchment paper.  Scatter a handful of unpeeled garlic cloves throughout the tomatoes.
  3. Drizzle olive oil all over the tomatoes, then sprinkle lightly with kosher salt.
  4. Mix together some of your favorite dried Italian herbs (or just use a commercial blend) and measure out about 2 teaspoons of the mixture. Grind the herbs into a powder using a spice grinder or mortar and pestle then sprinkle evenly over the tomatoes.
  5. Bake tomatoes at 225 degrees for 3-4 hours, or until they have shriveled but still contain a bit of moisture inside.  The time will depend on the size of your tomatoes, so start checking early.
  6. Let cool and eat immediately or store in a covered container in the refrigerator.  The garlic cloves can be peeled and eaten or stored in the jar with the tomatoes for a few days, refrigerated.