Cherry Tomato Confit
- 1 1/2 pounds (3 half-pint baskets) cherry tomatoes, stems removed
- 1 cup olive oil
- 3 fresh rosemary sprigs (about 3 inches each)
- 6 fresh thyme sprigs
- 6 garlic cloves, peeled
- Coarse salt and freshly ground pepper
- 2 teaspoons red-wine vinegar
- 1 teaspoon chopped fresh thyme
Preheat the oven to 225 degrees. Place the tomatoes in a baking dish large enough to hold them in a single layer. Pour the oil over the tomatoes, and add the herb sprigs and garlic cloves. Season generously with salt and pepper. Bake, uncovered, until the tomatoes are swollen and the skins are wrinkled, about 3 hours.
Remove the tomatoes from the oven, and allow to cool. Transfer to a small bowl. For the best flavor, cover, and refrigerate overnight. Bring to room temperature before you are ready to serve.
Before serving, pour the tomatoes into a sieve set over a bowl, 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 thyme, and 1 tablespoon of the reserved oil. Stir gently, being careful not to break up the tomatoes. Season with salt and pepper.