![](https://www.pinterest.com/pin/create/button/?url=https://blythesblog.com/recipe/cherry-tomato-confit-2/&media=https://blythesblog.com/wp-content/uploads/2019/08/IMG_0742-1920x850.jpg&description=Confit comes from the French word confire which means literally "to preserve," a confit being any type of food that is cooked slowly over a long period of time as a method of preservation. You can serve this Cherry Tomato Confit, and the flavorful oil, on bruschetta, in a pasta toss, on pizza, in sandwiches, as a steak topper, or in a whole-grain bowl. data-pin-do=)
Cherry Tomato Confit
August 9, 2019
Confit comes from the French word confire which means literally "to preserve," a confit being any type of food that is cooked slowly over a long period of time as a method of preservation. You can serve this Cherry Tomato Confit, and the flavorful oil, on bruschetta, in a pasta toss, on pizza, in sandwiches, as a steak topper, or in a whole-grain bowl.
- Prep: 10 mins
- Cook: 1 hrs 30 mins
- Yields: 15 Servings
Directions
1Preheat oven to 275°F. Spread tomatoes onto a large rimmed baking sheet. Add oil, salt, pepper, and garlic; toss gently to coat. Tuck thyme sprigs into mixture. Bake at 275°F until tomatoes are wilted but not all have burst, 1½ to 2 hours.
2Cool tomato mixture to room temperature; discard thyme. Store tomatoes with oil and accumulated pan juices in an airtight container in refrigerator up to 2 weeks, or freeze up to 2 months.
Recipe by Ann Taylor Pittman, Cooking Light Magazine, August 2017
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