Ingredients
1 pound cocktail tomatoes, halved
Kosher salt
1 cup extra-virgin olive oil, plus more if needed
2 small rosemary sprigs
1 clove garlic, sliced
2 small sage sprigs
Preparation
Preheat oven to 375 degrees. Arrange tomatoes, cut-sides up, on a parchment-lined rimmed baking sheet; season with salt. Roast until tomatoes shrink and collapse slightly, about 1 hour. Let cool completely, then pack into a 2-cup-capacity jar.
In a small saucepan, combine oil, herbs, and garlic. Bring to a bare simmer over medium heat. Carefully pour mixture into jar, topping with more oil if necessary. (Oil should fully submerge tomatoes and herbs and reach about 1/2 inch from top.) Let cool completely, then cover and refrigerate until ready to use, up to 1 month.
