Quick Cherry Tomato Confit
This is savory, delightfully creative recipe that can be used from topping toasted bread to serving with chicken or steak. The quick cook method will change your life!
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equipment
ingredients
- 3 cups cherry tomatoes
- 2 cups Bertolli Extra Virgin Olive Oil
- 4 cloves peeled garlic
- 3 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 2 sprigs oregano
instructions
- Preheat oven to 300 degrees F.
- Arrange tomatoes in a single layer in a baking dish. Pour the Bertolli Extra Virgin Olive Oil over the tomatoes.
- Add garlic cloves and sprigs of herbs around the tomatoes, submerging them in extra virgin olive oil.
- Bake until the tomatoes start to split but still remain plump, approximately 25 to 30 minutes.
- Set aside to cool to room temperature before storing the tomatoes with the olive oil and garlic cloves in an airtight container in the refrigerator.