Sun-dried Cherry Tomatoes made in the oven with olive oil, garlic, and herbs. A simple low-carb, gluten-free 5 ingredient recipe.

Scale

2 pounds fresh cherry tomatoes

¾ cup olive oil

1 teaspoon dried oregano

1 teaspoon dried thyme

1 garlic clove, minced

½ teaspoon salt

1. Set oven to 280°F. Line 2 sheet pans with parchment paper.

2. Wash and dry the cherry tomatoes. Slice each in half and remove stems if desired.

3. Place tomatoes cut-side up on pans. Sprinkle lightly with salt.

4. Bake for 3–3½ hours, checking every 30 minutes after 2 hours.

5. Cool completely. Transfer to jar with garlic and herbs. Cover with olive oil.

Store in refrigerator up to 2 weeks.

Oil will solidify when chilled. Let sit at room temperature before using.