Preheat the oven to 250° degrees Fahrenheit.
In a small bowl, whisk together the crushed garlic, olive oil, grey salt, Herbes de Provence and pepper.
Cut the tomatoes in half and arrange them on a parchment-lined baking tray, cut side up.
Spoon a bit of the mixture over each tomato, stirring as you go because the garlic tends to sink to the bottom of the bowl.
Bake the tomatoes for 4 to 6 hours. The longer you bake them, the more concentrated their flavor will be. Cool the tomatoes before transferring them to a platter. They can be served right away or will keep in the refrigerator for a few weeks.
Serve these simple but flavorful tomatoes as a garnish for a brunch or as a side with roast chicken or a grilled steak.
- 2 garlic cloves
- 6 tbsp extra-virgin olive oil
- 1/2 tsp quality sea salt
- 2 tsp herbes de provençe
- 1/2 tsp freshly ground black pepper
- 18 medium Roma or 24 Campari tomatoes