Source: loveandlemons.com

Prep time: 10 minutes
Cook time: 2 hours
Total Time: 2 hours 10 minutes
Servings: 6

INGREDIENTS:

• 3 cups cherry tomatoes, halved
• Extra-virgin olive oil
• Sea salt and freshly ground black pepper
• Fresh thyme, optional

DIRECTIONS:

• Preheat the oven to 250°F and line a large baking sheet with parchment paper.
• Place the cherry tomatoes cut side up on the baking sheet. Drizzle with olive oil and sprinkle with salt, pepper, and fresh thyme, if using.
• Roast the tomatoes until they’re well shriveled around the edges, 2 to 3 hours. The time will vary depending on the size and water content of your tomatoes.

NOTES:

• Notes
• Note: to speed up the process, I often turn up my oven to 300 or 350 halfway through the roasting time. This allows the tomatoes to begin to dehydrate and then continue to roast. Too high of a temperature too early will cause them to burst instead of shrivel.