- Yield: Makes 1 pint
- 1 pint cherry tomatoes, sliced in half lengthwise
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon vinegar
- 1/2 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
Heat oven to 250 degrees. Line a baking sheet with parchment paper. Place the tomatoes in a mixing bowl with remaining ingredients; toss to coat. Spread the tomatoes cut side up on the prepared pan, and bake until they are soft, wrinkled, and just starting to dry, about 1 hour. Remove from oven, and set aside to cool.