Cherry Tomato Confit

Silky, jammy, slow-roasted goodness. Garlic, thyme, basil—steeped in olive oil till everything just melts. Toss it through pasta, spoon it onto toast, or eat it straight from the jar. No rules here.

Prep List

• cherry tomatoes x 2 pt, stemmed

• basil x ½ cup, leaves

• extra-virgin olive oil x about 2 cups, more if needed

• kosher salt x 1 tsp

• garlic x 4 cloves, smashed

• thyme x 3 sprigs

Recipe

• Preheat oven to 350F. Heat a pot of boiling water over high heat. Nearby, fill a large bowl with ice water.

• Score an X in the bottom of each cherry tomato.

• Plunge tomatoes into the boiling water for 20 seconds then immediately remove and transfer them to the ice bath.

• Once tomatoes are cool remove them from the water and gently slip the tomatoes skins off with your fingers. Set tomatoes in a single layer in a baking dish.

• Pour olive oil over the tomatoes until they are submerged then and add garlic, basil leaves, salt, and thyme.

• Cover with aluminum foil and bake for 30 minutes. Remove from the oven then let cool completely.

• Can be kept for up to 2 weeks in an airtight container in the refrigerator Be sure to keep tomatoes completely submerged in oil while storing.