Cherry Tomato Confit
10–12 cloves of garlic, peeled
½ tsp salt
¼ tsp pepper
1–1 ½ cups olive oil (tomatoes should be covered at least half way)
1 handful of fresh herbs, like basil, oregano, thyme or dill
Preheat the oven to 425°F.
Place the tomatoes, garlic, salt, pepper and olive oil to a small ovenproof baking dish.
Gently stir until the tomatoes and garlic are evenly coated.
Sprinkle the fresh herbs on top.
Cover the dish with foil, then place on a sheet tray to catch oil splatter.
Roast in the oven until tomatoes burst a little, about 20 minutes.
Remove foil and cook for 10 more minutes.
