This is going to perhaps sound amateurish, precisely because it is.
But I want to slow roast some cherry tomatoes cut in half for 2-3 hours on about 220.
Will adding a few garlic cloves in the roasting pan actually improve the flavor/aroma of the tomatoes or will it just improve the aroma of my home while they are cooking?
The only analogy I can think of is that the 'smoke' from a good BBQ obviously changes the flavor of the meat. But that's smoke. Anyways, I tried googling it but couldn't figure out.
I know the best way is to test it, but I'm also curious about the science of how.
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