Ingredients:

• 3 packs of cherry tomatoes
• 3/4 cup Racconto Extra Virgin Olive Oil
• 1 1/2 teaspoons kosher salt
• 1 teaspoon black pepper
• 5 garlic cloves, sliced
• 8 large thyme sprigs
• 2 tsp of sugar
• Dash of Italian Seasoning

Directions:

Preheat oven to 300°F. Spread tomatoes onto a large rimmed baking sheet. Add oil, salt, pepper, and garlic; toss gently to coat. Tuck thyme sprigs into the oil mixture. Bake at 300°F until tomatoes are wilted but not all have burst, 1.5 to 2 hours. Cool tomato mixture to room temperature; discard thyme. Store tomatoes with oil in the refrigerator for up to two weeks – Serve with fresh mozzarella!

Total Time: 1.5 – 2 Hours