Slow-Roasted Tomato Quarters

• 3 Tbs. olive oil, divided, plus more for greasing baking dish
• 2 cloves garlic, thinly sliced
• 8 small plum tomatoes, quartered
• 2 tsp. Herbes de Provence
• 1/2 tsp. salt, optional

1. Preheat oven to 300F.
2. Brush 13- x 9-inch glass baking dish with oil.
3. Insert garlic slices inside tomato quarters, and place tomatoes cut-side up in baking dish.
4. Sprinkle with Herbes de Provence and salt (if using); drizzle with 2 Tbs.
5. oil.
6. Roast 11/2 to 2 hours, or until tomatoes are browned on edges and look mostly dry.
7. Drizzle with remaining 1 Tbs.
8. oil, and cool.
9. Transfer to jar, cover with lid, and store in refrigerator up to 1 week.

olive oil, garlic, tomatoes, herbes, salt

Taken from www.vegetariantimes.com/recipe/slow-roasted-tomato-quarters/ (may not work)