Cherry Tomato Confit: The Happiest Food
Something amazing happens when you combine straight from the farm cherry tomatoes, thyme, onion, and olive oil in a crock and slow roast it for over an hour. It's pure magic!
Servings 8
Ingredients
- 1 pint of cherry tomatoes
- ½ cup olive oil
- 1 small yellow onion roughly chopped
- 6 fresh thyme stalks
- 3 bay leaves
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
Instructions
- Preheat oven to 250 degrees.
- Place the tomatoes in an 8x8 or oval gratin dish. Pour the oil over the tomatoes, nestle 3 thyme stalks, the bay leaves and onion in between the tomatoes.
- Cook for 45 minutes.
- Remove the cooked thyme stalks, and add in the 3 remaining thyme stalks, for an extra bit of fresh thyme flavor.
- Cook for another 45 minutes.
- The tomatoes are done when they’re still firm, but cooked through.
- Store the tomatoes and oil together in an airtight container for up to 1 week.