Roasted Cherry Tomato Confit

A slow-roasted tomato confit that concentrates the natural sweetness and acidity of abundant cherry tomatoes, preserved in olive oil for later use.

Prep: 15 min · Cook: 120 min · Yield: 8 · Method: Oven

Ingredients

• 4 lbs cherry tomatoes
• 10 cloves garlic
• 2 cups olive oil
• 4 sprigs thyme
• 1 tbsp salt
• 0.5 tsp chilli flakes

Cooking instructions

1. Preheat your oven to 250°F. Wash and thoroughly dry the cherry tomatoes. — 250°F
2. In a large deep baking dish, combine the cherry tomatoes, whole peeled garlic cloves, salt, and chili flakes.
3. Pour the olive oil over the tomato mixture until they are nearly submerged, then tuck the thyme sprigs into the oil.
4. Place the baking dish in the oven and roast until the tomatoes are shriveled, soft, and slightly caramelized, about 2 hours. (about 120 min) — 250°F
5. Remove from the oven and cool promptly. Transfer the tomatoes, garlic, and oil to clean airtight containers and refrigerate. Because this is a homemade garlic-in-oil preparation, use within 4 days or freeze portions for longer storage; do not keep it at room temperature. — Refrigerated