Cherry Tomato Confit


4 heaping cups cherry tomatoes (I used about 40+ or so)

1/2 C olive oil

2 t finely grated lemon zest

6 garlic cloves smashed and peeled

1/4 t red pepper flakes

kosher salt to taste

Preheat oven to 300 degrees.  In a 9-by-13-inch baking dish combine all ingredients and toss to coat.  Bake until tomatoes have popped and the garlic is caramelized 1 hour or so.  Remove from oven and transfer to a bowl to cool.




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