From around my french table.
1 pt cherry or grape tomatoes
fine sea salt/pepper
2 tsp evoo
1-2 rosemary or thyme sprigs (optional)
1-2 garlic cloves, smashed but not peeled
Center rack in oven and preheat to 225. Line a baking sheet with parchment.
Cut tomatoes in half and place cut side up.
Sprinkle with salt/pepper and drizzle with evoo. You don't need a lot, just enough so tops glisten.
Scatter herbs/garlic over tomatoes.
Roast for 3 hours. They'll look shriveled and dry but really do still have juice inside.
Use immediately (good with warm salads, chicken, or fish.
If you're not using them now, pack in a jar along with garlic and herbs and cover with evoo.