Cherry Tomato Confit
Recipe can be doubled, tripled, or halved
- 2 cups assorted cherry tomatoes
- 2 garlic cloves
- 1/2 lemon, sliced thinly into half moons
- 1 teaspoon Herbes de Provence
- 2 Tablespoons olive oil
- Salt and pepper
Adapted from mrswheelbarrow.com
Spread the tomatoes out in a pie pan or baking dish or on a sheet pan. Add the garlic, lemon, Herbes de Provence and oil. Stir to coat everything in the oil.
Bake slowly for one hour at 325°F.
When cool, scrape the confit into a jar with a tight fitting lid. Serve at room temperature. Will keep for about a month, if it lasts that long.