30 cherry tomatoes, stems removed
3 tablespoons extra-virgin olive oil
1 garlic clove, minced
2 teaspoons finely chopped fresh marjoram, thyme, or oregano, or 1 teaspoon dried
2 tablespoons freshly grated Parmesan cheese
salt
Preheat the oven to 300 F Cut the cherry tomatoes in half crosswise and squeeze the seeds out of each half. Brush a baking dish large enough to hold the tomatoes in a single layer with a thin coating of the olive oil. Arrange the tomatoes, flat side up, in the dish. the tomatoes don’t stay upright in the dish, make a tiny slice on the bottom of each one so they rest flat. Crush the chopped garlic with the side of a chef’s knife on a cutting board until you obtain a smooth paste. In a small bowl, combine the garlic with the remaining olive oil, the herbs, and Parmesan cheese. Use a small spoon to drizzle the olive oil mixture into each of the tomatoes. Sprinkle the tomatoes with salt and bake for about 2 hours, or slightly less if your tomatoes are extremely small. The tomatoes should be shriveled and lightly browned around the edges.
Makes hors d’oeuvres for 15