2 pints of cherry tomatoes
2 Tbs EV oilve oil
2 tsp diamond crystal kosher salt
Freshly ground black pepper
2 tsp thyme , fresh and finely chopped
Set oven at 300
Cut tomatoes in half
Place cut side up on parchment paper
Drizzle with oil , salt, pepper, and thyme
Roast for 45 minutes to 1 hour until tomatoes start to color at their edges and have reduced by half
Store at room temperature for up to one day or in the refrigerator
