Tomato confit

So, so good. Delicious in summertime, but even better outside of tomato season to turn meh tomatoes into something much better.

• Coat cherry tomatoes and a few smashed garlic cloves with a very generous amount of olive oil

• Season with salt, pepper, and thyme sprigs

  • Optionally use basil leaves, rosemary, or red chili flakes

• Cook at 250F for 2-3 hours, stirring every hour or so

• Store in an airtight container with the oil fully covering the tomatoes