MAKES 4 TO 6 CUPS (760G TO 1.1KG)
- 12 cups (1.7kg) of the tiniest, sweetest cherry (and/ or Sun Gold!) tomatoes you can find
- 6 cloves garlic, lightly smashed
- Extra-virgin olive oil, for roasting
- Coarse salt
1 Heat the oven to 425 ° F (220 ° C). Pour the tomatoes onto two heavy baking sheets or roasting pans; they should fit in a single layer (if not, add a third pan). Add the garlic. Pour a generous layer of olive oil over the tomatoes, enough so that a thin layer of oil pools in the baking sheet. Season generously with salt. Bake until the tomatoes are blistered and deflated and release their juices, 20 to 30 minutes. Remove from the oven, discard the garlic, and let cool. Make sure to save all the oily juices! Store in a container in the fridge for up to 10 days.