What You'll Need
Scale
- 2 pints cherry tomatoes
- 8 garlic cloves
- 1 basil sprig
- 2 1/2 cups extra-virgin
- olive oil
What You'll Do
- Preheat the oven to 350ºF.
- In a 9 x 13-inch baking dish, arrange the tomatoes, garlic, and basil snugly in a single layer.
- Roast for about 30 minutes, until the tomatoes are soft and just beginning to burst. Or, if you like your tomatoes extra soft, continue roasting for 5 minutes at a time until they hit your dream texture. Remove from the oven and let cool completely, about 1 hour.
- Discard the basil. Transfer the confit tomatoes, garlic, and oil to an airtight container or jar.
Store refrigerated for up to 2 weeks.