This morning when I opened up Facebook I saw this recipe for "tomato confit", it looked so summery and fun to make so I loaded Mason into the car after nap and headed to the farmers market to get cherry tomatoes. I was a little skeptical of the cook time--it takes nearly two hours in the oven, but it was well worth the time and heat. This recipe is incredibly easy to put together and can be used in a variety of ways, it would even make a really cute little hostess gift!
What you need:
Roughly 3 lbs cherry tomatoes
10 cloves of garlic, sliced
3/4 cup olive oil
fresh Thyme (or other herb of your choice)
salt & pepper, to taste
Pre heat oven to 275
Rinse & dry tomatoes then place them in a rimmed baking dish. Add garlic, olive oil, salt & pepper and stir to coat. Nestle herbs down into tomatoes. Place in oven, uncovered for 1.5-2 hours until tomatoes have cooked and cracked slightly.
I served this with a fresh loaf of bread that we dipped into the tomato juice/olive oil, it was so yummy! You could also put it over pasta, serve with a soft cheese, like burrata, or spoon into jars and give as a gift. It's going to be amazing, whatever you do with it!
Keeps in fridge up to 2 weeks.
Adapted from Cooking Light