EVOO, (Extra Virgin Olive Oil), enough to cover by 2/3 the tomatoes
1headGarlic, cut in half
5sprigsfresh Rosemary, home grown
1bunchfresh Thyme, home grown
Sea Salt
freshly ground Black Pepper
Instructions
Preheat the oven to 125 degrees C, air circulation, rack in the middle.
In a large rectangular non-stick oven dish add the tomatoes, garlic, rosemary and thyme, add the oil to cover 2/3 of the tomatoes, and season with salt and pepper, and add in the oven.
Every 30-40 minutes take out the dish from the oven and gently move the tomatoes.
After 3 hours take the dish out of the oven and let cool for about 1 hour. After that discard the springs and garlic and gently pick with spoon the tomatoes one by one and place on the coarse mesh strainer inside a bowl.
The oil gathered from the strainer needs to go again through a fine mesh this time.
Once all the oil was strained either use the tomatoes as you like otherwise place them in a sterilized airtight glass jar or plastic container and cover them with the oil. Any remaining oil can be used for other cooking purposes.