Rate this recipe
4.2/5
(5 Votes)
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Ingredients
- 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
Details
Adapted from mrswheelbarrow.com
Preparation
Step 1
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.
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