Yum!

Melanie wrote: I actually do this with grape tomatoes, then toss them into pasta, with some chopped basil. Very tasty!

How to Make Slow Roasted Cherry Tomatoes from "Pretty Prudent"

All you need to do is wash your tomatoes then remove the stems, cut them in half, and lay them on a cookie sheet. Drizzle with olive oil and sprinkle with a bit of salt and pepper and toss to coat.

Chop some garden thyme and sprinkle on top. Add a few cloves of garlic, chopped and sprinkled on top.

Now set your oven to it’s lowest setting, somewhere around 225-250 for about 5 hours. They are done when you like the way they taste. Or let them go until they are all the way dry and call them sun-dried tomatoes and store them in a ziploc bag. Or pull them out when they are still slightly moist, but the edges are dried and they have a slightly chewy, sugary, deep, intense, amazing tomato flavor. 

Spread them on french bread with cheese and a few fresh basil leaves or toss them on pasta with olive oil, or eat them on a bagel with cream cheese.