Confit Cherry Tomatoes
This recipe is one of my favorite ways to use the surplus of cherry tomatoes that we always seem to have this time of year. Simple and tasty, it freezes well and can be used as a sauce with pasta or a spread to eat with cheese and crackers.
Ingredients:
3-4 cups cherry tomatoes (washed and dried)
3 cloves of garlic (unpeeled)
1 sprig of thyme
4-5 Tbs olive oil
Salt and pepper to taste
Instructions:
Pre-heat oven to 300 degrees. Toss together ingredients in an oven-safe baking dish, making sure that all the tomatoes are fully coated in the olive oil. Bake in oven for 1 hour. Remove from oven and let cool completely. Take garlic and thyme out of the dish and remove the protective leaf from the garlic and the woody stems from the thyme; then return to dish.
Using a fork, gently crush and mix tomatoes and garlic together with the other ingredients. Serve with bread or pasta, or keep in the refrigerator for up to a week or freezer up to a year. Enjoy!
