Ingredients:

  • 2 lbs cherry or grape tomatoes
  • 6 cloves garlic, peeled and smashed
  • 1/2 cup extra virgin olive oil
  • 2 tbsp balsamic vinegar
  • 1 tsp dried oregano
  • 1/2 tsp red pepper flakes
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 sprig fresh thyme

Instructions:

  1. Toss the 2 lbs cherry tomatoes, 6 smashed garlic cloves, 1/2 cup olive oil, 2 tbsp balsamic vinegar, 1 tsp oregano, 1/2 tsp red pepper flakes, 1 tsp salt, and 1/2 tsp pepper in a large bowl. Note: Ensure every tomato has a glossy sheen of oil
  2. Transfer the entire mixture into your crockpot.
  3. Add the 1 sprig of fresh thyme on top.
  4. Cover with the lid and cook on High for 3 hours (or Low for 6 hours) until the tomato skins wrinkle and collapse.
  5. Check the liquid level until it looks like a thick, syrupy glaze rather than a thin juice.
  6. Carefully stir the tomatoes to incorporate the garlic and oils from the bottom.
  7. If the sauce is too thin, leave the lid off for the final 30 minutes of cooking until the liquid reduces further.
  8. Remove the thyme sprig and discard it before serving.