Cherry Tomato Confit

By Alqualonde

Recipe can be doubled, tripled, or halved

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

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.