Tomato Confit

These rustic roasted tomatoes are the perfect way to spruce up your protein of choice. Whether grilling chicken, blackening fish or roasting pork, the slow-roasted tomatoes, garlic-infused oil and fresh herbs can brighten any dish with an extra burst of flavor.

Recipe and photograph by Kimme Hargrove

2 pounds cherry or grape tomatoes (for extra color, try a mix of red, yellow and orange)
½ cup olive oil
1 teaspoon salt
1 teaspoon pepper
6 garlic cloves, thinly sliced
6 fresh thyme sprigs

Heat oven to 275°F.

Place tomatoes on a baking sheet and toss with olive oil, salt, pepper, garlic and thyme. Bake tomatoes 1 to 1½ hours, carefully watching, until tomatoes are wilted but not bursting.

Serve warm or let cool to room temperature, removing thyme sprigs beforehand. This recipe can also be made in advance and stored in the refrigerator; just bring to room temperature before serving.

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