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Posted on 25 June 2016
2 pints yellow and red cherry tomatoes
4 sprigs fresh oregano
2 sprigs fresh thyme
4 cloves garlic, peeled and smashed
2 1/2 tablespoons extra-virgin olive oil
Salt and pepper to taste
Heat oven to 300°. On a baking sheet, toss ingredients together and season to taste with salt and pepper. Roast until tomatoes are popped and juicy, stirring occasionally, about 60 minutes.
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