This is sooooo easy! Why haven’t I done this before??
Once you make these for yourself, you’ll wonder why it was ever necessary to buy the store-bought stuff. It’s crazy simple. It’s clean. And it’s damn delicious.
Ingredients
1 pint grape tomatoes
½ tablespoon extra-virgin olive oil
¼ teaspoon salt
¼ teaspoon pepper
Directions
- Preheat oven to 300 degrees.
- Cut the tomatoes in half length-wise.
- Place the tomatoes, oil, salt and pepper into a small mixing bowl and toss well until oil, salt and pepper are will distributed.
- Line a baking sheet with parchment paper. Spread the tomatoes in a single layer over the sheet, with about half cut side up and half cut side down.
- Bake for 2½ to 3 hours. They are done when all of the moisture is absorbed, but the tomatoes are still pliable without burning the skin.
- Store in a tightly sealed jar in the refrigerator for 1 week. Or cover completely with olive oil for longer storage (but more calories).
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