Ingredients
2 pounds cherry or grape tomatoes (about 4 pints)
4 garlic cloves, smashed
½ cup extra-virgin olive oil
1 tablespoon honey
2 tablespoons balsamic vinegar
2 bushy sprigs fresh herbs, such as rosemary, tarragon, thyme, sage, parsley or a mix
½ teaspoon red-pepper flakes (optional)
Kosher salt and black pepper
Juice of 1/4 lemon (about 2 teaspoons)
Directions
1
In a 6- to 8-quart slow cooker, add the tomatoes, garlic, olive oil, honey, vinegar, herbs and red-pepper flakes (if using), and stir to combine. Season with 2 teaspoons salt and a few generous grinds of pepper. Cook on low for 6 hours, until the tomatoes are wrinkled, sweet and very soft, and some have burst. Remove the herb sprigs and squeeze in the lemon juice. Taste, and add more salt and pepper if necessary. Store in a covered container in the refrigerator.