Rinse 1 pint of grape tomatoes. Slice in half and place in a medium-sized bowl. Then peel 3-5 garlic cloves, slice in half, and add to the bowl of tomatoes. Add a pinch of salt and pepper to garlic/tomato mixture.
Then pour 1-2 tablespoons of olive oil over the mixture. Using a spoon; mix well until all the olive oil, salt, and pepper is well incorporated.
Line a baking sheet with parchment paper and pour the tomato garlic mixture on the baking sheet. Place your pan of halved cherry tomatoes into the oven. Check on the grape tomatoes half way through the cooking time–turning once. Once the tomatoes are shriveled they are done (about 2 hours 30 minutes).
Take the grape tomatoes out of the oven and let cool completely before refrigerating. Store in an air tight container for up to 5 days.