Ingredients

½ cup olive oil, plus more for the jars
1 tsp. dried oregano
2 cloves garlic, pressed or minced
80-90 grape tomatoes (about 1.5 lbs)
freshly cracked black pepper and kosher salt

Directions

Preheat oven to its lowest temperature setting (usually 150-170° F). In a glass measuring cup, stir together olive oil, garlic, and oregano. Slice tomatoes lengthwise and place on a foil-lined jelly roll pan, cut side up. Drizzle tomatoes with olive oil mixture and sprinkle lightly with salt and pepper.

Bake for 6-8 hours, or until tomatoes reach your desired level of dryness. Let cool completely, then place in glass jars. Cover with additional olive oil and screw on lids. The tomatoes will keep in the refrigerator for at least a month.