Recipe Instructions:
2 pints grape tomatoes
6 cloves fresh garlic, thinly sliced
Good quality olive oil for drizzling
Coarse salt and freshly ground black pepper
Preheat oven to 225° F. Line a baking sheet with aluminum foil and spray with nonstick cooking spray.
Wash and spin-dry tomatoes. Pick over and remove any that are blemished or moldy.
Cut tomatoes in half and place in a nonreactive mixing bowl; add garlic slices. Drizzle tomatoes and garlic with olive oil. Sprinkle with salt and pepper to taste. Toss to coat.
Pour tomatoes out onto baking sheet and arrange in a single layer. Place sheet in oven and cook at 225° F for about 2 hours. Turn tomatoes with a spatula and return to oven. Check again in about 1 hour; return to oven if tomatoes are not dry. Tomatoes are done when they are dry and crispy. The bigger and thicker tomatoes in the bunch should still be tender and pliable; none should be charred. Store these in the refrigerator in a tightly sealed container and use within 2 to 3 days.
