Roasted tomatoes

So, so good. Delicious in summertime, but even better outside of tomato season to turn meh tomatoes into something much better.

• Coat cherry tomatoes and a few smashed garlic cloves in a very generous amount of olive oil
• Season with salt, pepper, and red chili flakes
• Optionally add basil leaves, thyme sprigs, and/or rosemary
• Cook at 250F for 2-3 hours, stirring every hour or so
• Store in an airtight container with the oil fully covering the tomatoes