Cherry Tomato Confit
Ingredients
12 ounces fresh cherry tomatoes
6 garlic cloves
10 fresh basil leaves
4 sprigs fresh thyme
⅓ cup extra virgin olive oil
1 teaspoon sea salt I like to use coarse in this recipe but fine salt works well too
Directions
Preheat the oven to 325°F.
In a large baking dish place the tomatoes and garlic cloves in one single layer.
Top evenly with the basil and thyme, then drizzle with the olive oil and sprinkle with salt.
Bake for 45 minutes or until the tomatoes have softened and the garlic has turned golden.
Enjoy right away or let cool before storing in the refrigerator for up to 4 weeks.
