Tomato Confit
This easy and delicious tomato confit can be used to spread on crusty bread, to top a creamy burrata, or even as a side.
Servings: 1 cup
Ingredients
- 1 pint cherry tomatoes
- 3 garlic cloves minced
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- Pinch red pepper flakes
- fresh thyme
- olive oil
Instructions
- Preheat the oven to 300 degrees F. Add everything to a small deep baking dish or ramekin. Pour enough olive oil to go halfway up the tomatoes. Roast for 1.5-2 hours, or until the tomatoes are shrivled and tender.