Slow Roasted Cherry Tomatoes with Garlic

Instructions:

1. Preheat your oven to 250°F (120°C).
2. In a large mixing bowl, combine the cherry tomatoes, olive oil, smashed garlic, salt, pepper, and fresh thyme or oregano. Toss gently with a spatula until every tomato is glistening.
3. Spread the mixture onto a parchment-lined baking sheet in a single layer, ensuring the tomatoes aren't overcrowded to allow moisture to evaporate.
4. Roast for 2 hours until the tomatoes have a jammy appearance, with skins slightly shriveled and mahogany-colored.
5. If using, drizzle balsamic vinegar over the tomatoes during the last 15 minutes of roasting.
6. Remove the tray from the oven, discard the thyme sprigs, and let the tomatoes cool slightly on the pan to allow the juices to thicken into a syrup.