Cherry Tomato and Garlic Confit

 

Ingredients:

• 2 cups cherry tomatoes (whole, preferably ripe)

• 6–8 garlic cloves (peeled and gently smashed)

• ¾ cup extra virgin olive oil (enough to mostly cover the tomatoes)

• 4–5 sprigs of fresh thyme (or rosemary, oregano, or basil)

• ½ tsp sea salt (or to taste)

• Optional: a pinch of chili flakes for heat

Instructions:

1. Preheat oven to 250°F (120°C).

2. Arrange ingredients:

   • Place the cherry tomatoes in a small baking dish or ovenproof skillet in a single layer.

   • Tuck the garlic cloves and herb sprigs around the tomatoes.

   • Sprinkle with salt (and chili flakes if using).

   • Pour olive oil over the tomatoes until they are about ¾ submerged.

3. Slow roast:

   • Bake uncovered for 1½ to 2 hours, until the tomatoes are soft, wrinkled, and just starting to burst.

   • Don’t let them brown or shrivel too much — you want them juicy and tender.

4. Cool and store:

   • Let cool completely.

   • Transfer tomatoes, garlic, herbs, and oil into a clean jar.

   • Store in the fridge for up to 2 weeks. (Bring to room temp before serving, as olive oil solidifies in the fridge.)

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Tips:

• Use as a pasta sauce base, spooned over ricotta toast, mixed into grain bowls, or served with burrata.

• Strain and reuse the infused oil for cooking or as a salad dressing base.

Let me know if you'd like a version with sun-dried tomatoes, chili oil, or other variations!