Slow Roasted Cherry Tomato Confit
Place cherry tomatoes and peeled, smashed garlic cloves in a 13x9 baking dish.
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Sprinkle with finely-grated lemon zest.
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Pour in extra virgin olive oil to come halfway up the sides of the tomatoes.
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Season with kosher or sea salt and freshly-cracked black pepper.
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Add your favorite herbs.
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Bake at 250° F, 1-1/2 to 2 hours, until tomatoes are soft, but not falling apart.
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Get the full recipe, and ideas for how to use the tomatoes: stripedspatula.com/cherry-tomato-confit/
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