Makes about 3 quarts
4 pounds cherry tomatoes (Sun Gold is my favorite variety)
1/2 cup extra virgin olive oil
3 tablespoons flaky sea salt, such as Maldon
2 tablespoons freshly ground black pepper
1 cup fresh breadcrumbs
Preheat the oven to 350F. Line a heavy baking sheet with parchment paper.
In a large mixing bowl, toss the tomatoes with the oil, sea salt, pepper, and breadcrumbs. Spread the tomatoes out on the baking sheet, and bake for 30 minutes, or until the skins are beginning to shrivel.
Reduce the oven temperature to 250F and continue baking for 3 hours, or until the tomatoes have collapsed and are slightly wrinkled but still moist. Remove from the oven. Let the tomatoes cool, and see how long they last around the house. I like to serve them with a sprinkling of fresh herbs and a dollop of room-temperature ricotta seasoned with red pepper flakes.