Cherry Tomato Confit

Ingredients

• 1 1/2 lbs cherry tomatoes, stems removed (3 half pint baskets)
• 1 cup olive oil
• 9 inches fresh rosemary sprigs, cut into 9 pieces
• 6 fresh thyme sprigs
• 6 garlic cloves, peeled
• kosher salt
• fresh ground pepper
• 2 teaspoons red wine vinegar
• 1 teaspoon fresh thyme, chopped

Directions

1. 1

   Preheat oven to 225 degrees.

2. 2

   Put the tomatoes in a baking pan large enough to hold them in a single layer. Pour the oil over the tomatoes, add the herb sprigs, garlic, and season generously with salt and pepper.

3. 3

   Roast uncovered until the tomatoes are swollenand the skins wrinkled, about three hours.

4. 4

   Remove the tomatoes from oven and allow to cool, then pour into a small bowl. For best flavor cover and refrigerate overnight, bringing the confit back to room temperature.

5. 5

   When you are ready to serve, pour the tomatoes into a strainer set over a bow, reserving both the tomatoes and the oil. Place the drained tomatoes in a small bowl, discarding the herb sprigs and garlic cloves. Add the vinegar, chopped time, and 1 tablespoon of the reserved oil. Mix gently being careful not to break the tomatoes. Season to taste with additional salt and pepper.