Set oven to 300*
line a large baking sheet with parchment paper, this keeps the tomatoes from browning too fast
2- 16 ounce containers of cherry tomatoes (cut each in half)
Toss with about 1/2 cup olive oil, 1/8 cup balsamic vinegar, and roughly chopped garlic (to your liking)
Bake for about 1 1/2 hours
They should look all shriveled and somewhat dry.
At this point, adjust the oil and vinegar, if more is needed, and salt and pepper to taste. Store in a jar in fridge. Should keep for about a week or two. LOL!!! Mine don’t make it that long before I eat them!
I love to serve these with goat cheese on crackers or toasted baguettes.
Enjoy and have a great Thanksgiving!!