Tomato Confit
Equipment
- oven proof Baking dish or skillet ceramic, metal, glass baking dish will work
Ingredients
- 2½-2¾ cups baby tomatoes
- 1 head garlic sliced in half horizontally
- 1 lemon use only the peel or 1 tbsp zest
- 1-1/¼ cups e.v olive oil
- handful of fresh rosemary and or thyme
- sea salt and black pepper to taste
Instructions
- Preheat oven to 250°F.
- Add the baby tomatoes to an oven proof baking dish or skillet. Make sure the tomatoes don't overlap. Nestle the half sliced garlic heads, herbs, lemon peel between the tomatoes. Pour the olive oil over the tomatoes so it comes about halfway up the sides of the tomatoes.
- Season with salt, pepper, and chili flakes if using, stir to spread evenly.
- Bake uncovered, for 1.5 to 2 hours depending on the size of the tomatoes). Making sure they're not cooked until they start to pop and burst. They should be soft, slightly shriveled, but not falling apart.
- Take them out of the oven and cool in the pan until they're down to room temperature. Transfer to clean jars making sure to cover the tomatoes with enough of the aromatic confit olive oil so the tomatoes are submerged in them. Enjoy!
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