Ingredients

• 2 x Cups olive oil - have a little more in reserve - see method

• 4 x Cups cherry tomatoes

• 4 x Garlic cloves, coarsly diced

• 1/2 x Bunch shallots - thinly sliced

• 2 x Teaspoons balsamic vinegar

• 2 x Teaspoons dried thyme leaves

• 1 x Teaspoon dried rosemary leaves

• Salt to sprinkle over the tomatoes in the pan

Preparation

In a large 2-3cm deep baking pan, spread the tomatoes in a single layer without stacking then add the shallots, spices, salt and garlic than add the olive oil to fully cover the tomatoes. Do not compromise with the olive oil, the quantity is critical. Too little olive oil and the tomatoes will dehydrate.

Now, preheat the oven to 150c and when hot place the pan with tomatoes, oil and aromatics. Cook for at least two hours. You will know when the tomatoes are properly cooked down by the wrinkled skin.

And by freezing this wonderous mix into small containers in the refrigerator, you will have a very convenient, time saving supply for future recipes.

Important: The quantity of the olive oil is critical to this recipe