Slow-Roasted Tomatoes

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   ["Preheat oven to 140 C / 280 F and line a baking tray with aluminium foil.", "Halve or quarter the tomatoes based on their size (you want them to be about 2"" X 2"" approx). Lay them on the lined tray along with the cloves of garlic, and sprinkle with salt, pepper, and oregano; drizzle generously with olive oil.", "Bake the tomatoes in the oven for up to 2 - 3 hours, or until they start to dry and shrivel up to almost half their original size (this will depend on the ripeness and/or size of tomato, so keep an eye out after 2 hours). You still want them to have some juice and moisture, not completely dried out.", "You can use them right away, but if storing : pack the tomatoes in a jar and pour over some extra olive oil and refrigerate."]

* Per serving · 4 servings · Values may vary.

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