Tomato Confit

Serves: Ten | Prep: 5 min | Cook: 1 hr, 30 min

Ingredients:

Tomato Confit:
1 lb assorted color cherry tomatoes
6 garlic cloves, thinly sliced
8 thyme sprigs
10 basil leaves
2 oregano sprigs
1/2 cup extra virgin olive oil
2 tsp balsamic vinegar
1 tsp salt
1/2 tsp pepper
1/4 tsp red pepper flake

Directions:
Preheat oven 260F/130C.

Arrange tomatoes and sliced garlic in a baking dish. Tuck thyme, basil, and oregano under the tomatoes. Cover with olive oil, making sure tomatoes are 1/3 of the way submerged. Drizzle with balsamic vinegar, sprinkle with red pepper flake, salt and pepper. Toss gently to coat. Bake, 1 1/2 hours, until tomatoes are wrinkled and some of them have burst. Remove from the oven and let cool to room temperature.

Store in an airtight container, topping with the cooking oil and adding more oil if needed to insure all the tomatoes are covered.

 It will keep for 2 weeks in the refrigerator and 3 months in the freezer. Bring to room temperature before using.

Serve with:
Bruschetta
Pizza Dough