Slow-Roasted Tomato Quarters - cooking recipe

Ingredients

olive oil, for greasing baking dish
2 garlic cloves, thinly sliced
8 small plum tomatoes, quartered
2 teaspoons herbes de provence (see Herbes De Provence - Simple Spice Mix from Vegetarian Times #479877)
1/2 teaspoon salt (optional)
2 tablespoons olive oil, for roasting
1 tablespoon olive oil, for finishing

Preparation

Preheat oven to 300 F (149 C). Brush 13x9-inch (30x20x5-cm) baking dish with oil.
Insert garlic slices inside tomato quarters, and place tomatoes cut-side up in baking dish. Sprinkle with Herbes de Provence and salt, if desired. Drizzle with 2 tablespoons olive oil. Roast 1 1/2 to 2 hours, or until tomatoes are browned on edges and look mostly dry.
Drizzle with remaining 1 tablespoon oil, and cool. Transfer to jar, cover with lid, and store in refrigerator up to 1 week.