-Cut 1-2 pints of Sungold Cherry tomatoes in half.
-Place cut-side up on a baking tray with sides so they are just touching.
-Sprinkle lightly with sea salt.
-Turn oven on to 200 degrees, or "warm" and place tomatoes in center of oven, cracking open the door of the oven a bit.
-Slow roast for 4- 5 hours or until the tomatoes are quite shrunk, but not crunchy.
-Crack your oven open, so that the moisture can escape while they bake.
-When the tomatoes are cool chop up the following:
1 good size clove of garlic
Some herbs (basil, rosemary or parsley)
-Gently stir together the tomatoes, garlic, herbs and more sea salt.
-Pack into a quart size canning jar.
-Slowly pour extra virgin olive oil over them until they are completely submerged.
-Place in the fridge for at least 6-8 hours to let marinate, they will last 1 week in the fridge.
-Serve with crackers and cheese or as an antipasti dish.