Ingredients:

  • 2 lbs Roma tomatoes, halved lengthwise
  • 1/2 cup extra virgin olive oil, divided
  • 4 cloves garlic, minced
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1/4 cup fresh basil leaves, chiffonade
  • 1 tbsp extra virgin olive oil

Instructions:

  1. Preheat oven to 325°F (160°C) and line a large rimmed baking sheet with parchment paper.
  2. In a large mixing bowl, combine the halved Roma tomatoes with 1/4 cup of olive oil, minced garlic, dried oregano, dried thyme, salt, and pepper.
  3. Toss gently to ensure the herbs and garlic are pressed into the cavities of the tomatoes.
  4. Arrange tomatoes on the baking sheet, cut-side up, leaving approximately 1/2 inch of space between them to allow steam to escape.
  5. Roast for 90 minutes until the tomatoes shrivel significantly and develop mahogany-colored, slightly charred edges.
  6. Remove from oven and allow the tomatoes to cool for 10 minutes.
  7. Transfer the cooled tomatoes into a sterilized 16 oz glass jar.
  8. Pour the remaining 1/4 cup of olive oil over the tomatoes until they are completely submerged.
  9. Fold in the fresh basil leaves and top with the final tablespoon of olive oil.