16 cherry tomatoes, halved
2 tablespoons maple syrup
2 tablespoons olive oil
3 sprigs fresh thyme, leaves removed from stems
2 garlic cloves, thinly sliced
Preheat oven to 250 F. Line a rimmed baking sheet with aluminum foil.
Place the tomatoes on the prepared baking sheet, cut side up. In a small bowl, whisk the maple syrup, olive oil, thyme and garlic together. Season with kosher salt and black pepper. Drizzle over the tomatoes.
Bake the tomatoes for 3-4 hours, or until concentrated and dark reddish-brown. Once cool, you can store them in the fridge topped with a bit of olive oil.