'Sun' dried tomatoes

I used these recently for a base to a pizza. And it was amazing. You should make them soon too and gleefully shove them in your face. A great way to preserve cherry tomatoes if you accidentally bought too many! Or got an enormous $3 bag from the farmer's market - thanks farmer's market! YUM.

This recipe: Slow-roasted tomatoes by smitten kitchen
What I changed: nothing, this is perfect. I just used more than one kind of tomato.*

*If you do use more than one kind of tomato, make sure they are as close in size as possible so they have the same cooking time.

Ingredients:
- Any kind of small tomato (e.g. cherry, grape, etc)
- Whole, unpeeled cloves of garlic
- Olive oil
- Salt
- Optional: herbs (rosemary, thyme, basil, etc)

Preheat your oven to 225. Halve all of your tomatoes and arrange them on your baking sheet. Add 4-5 cloves of garlic throughout your pan. Spray or drizzle olive oil over everything, just until it glistens. Sprinkle lightly with salt - not too much though, these little guys are going to be packed with flavor!

Pop the pan in the oven, and wait for about 3 hours.

I know, I know... THREE HOURS?!?!! But it'll be worth it. The mouth watering smell will hypnotize you.

I used sungolds and red pear tomatoes.

The tomatoes should appear shriveled, but not completely dried out. You can either eat them all right then and there, or store them covered in olive oil in the fridge for future use - add to pasta, baked goods, salads, etc. If you do cover them with oil, peel the garlic at this time and pop them in there too!