A friend recently gave me a bag of micro cherry tomatoes roughly the size of green peas. I decided to transform them into a jar of confit. This cherry tomato confit has a delicious herbal fragrance and can be used in countless ways, including spooned over grilled vegetables or as a crostini topping.
If you have a different amount of cherry tomatoes, you can be flexible with ingredient rations. Just use enough olive oil to cover the tomatoes in the baking dish.
Cherry Tomato Confit
This cherry tomato confit has a delicious herbal fragrance and can be used in countless ways, including spooned over grilled vegetables or as a crostini topping.
Ingredients
- 1 pint cherry tomatoes, stemmed
- 1 cup olive oil plus more as needed
- 4 garlic cloves smashed
- 1/2 cup basil leaves
- 1/2 teaspoon salt
- 3 fresh thyme leaves
Instructions
- Heat the oven to 350F.
- Wash and stem the cherry tomatoes. Arrange them in a baking dish. Pour the olive oil over the tomatoes. Add the garlic, basil, salt, and thyme. Cover with aluminum foil and bake for about 30 minutes. Let cool completely.
- Store in the refrigerator completely covered in olive oil to prevent air from reaching them.
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