Cherry Tomato Confit
Prep TIme: 5 minutes Cook time: 90 minutes
makes 500 ml mason jar
Confit is a fancy French word for something that is slowly cooked in fat, to then be preserved for a long period of time. Here we’re slowly cooking peak season cherry tomatoes in our Emma Extra Virgin Olive Oil so that when winter comes, we can enjoy a little burst of sunshine.
3 garlic cloves, minced
3-4 sprigs fresh thyme
1 bay leaf
1 tbsp Emma Balsamic Vinegar
400 g cherry tomatoes
Emma Extra Virgin Olive Oil to cover
Preheat oven to 250˚F.
In a wide baking dish, add the garlic, thyme, bay, and vinegar and whisk together. Nestle the tomatoes to cover the entire surface area of the dish, in one layer. Cover with EVOO, then bake oven for 90 minutes, untouched.
When cooked, let the tomatoes cool slightly and gently pack into the 500 ml mason jar. Fill to the brim with the cooking oil.
Close the lid tightly and store upside down to seal. Let it sit at least 5 days before eating. Once opened, it will last in the fridge for 5-7 days.
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