• 60-70 grape tomatoes
  • 4-5 sprigs fresh thyme (chopped)
  • 2 springs of Rosemary
  • 1 - 1 1/2 teaspoons oregano
  • cloves garlic (minced)
  • 1/2 onion minced
  • 2-3 pinches salt
  • 2-3 tablespoons olive oil
  • 1 teaspoon granulated sugar
  • 1 teaspoon balsamic vinegar



  • Pre-heat oven to  150C, line one or two cookie sheets with parchment paper.
  • Rinse tomatoes and slice in half lengthwise. Place on prepared cookie sheets, single layer.
  • Sprinkle with thyme, oregano, rosemary, garlic and salt. Then drizzle with olive oil. Bake for 30 minutes, then sprinkle with the sugar, continue baking for another 40-50 minutes then drizzle with balsamic vinegar then let the moisture has evaporated but the tomatoes are not completely dried out. Remove from oven.
  • The tomatoes can be tossed with pasta, or used as a bruschetta topping. The can be frozen in an airtight container or freezer bags. Or placed in sterilized jars filled with olive oil. Enjoy!