Confit cherry tomatoes
Confit cherry tomatoes – slow-cooked with extra virgin olive oil, fresh basil, salt, and pepper. Eat them atop toast, pasta, and salads. And the leftover herb oil makes for a killer salad dressing.
Ingredients
- 200 g Cherry tomatoes
- ½ cup Extra virgin olive oil
- 10 nos Garlic pods peeled
- 10 nos Fresh basil
- 1 tsp Dried herbs
- ¼ tsp Black pepper
- ½ tsp Salt or more according to your taste
Instructions
- Place the tomatoes and garlic in a baking dish so that they aren't overlapping. Add the basil leaves, evoo, dried herbs, salt and pepper. Mix well.
- In a pre heated oven, bake the tomatoes for 1.45 hours at 150°CIf they haven't become soft, you can bake for another 15-20 minutes.
- Cool it down and store for upto 2 months in an airtight container.