Confit Cherry Tomatoes 7 Steps
Preheat oven to 250°F.
Place your cherry tomatoes in a shallow baking dish and season liberally with sea salt flakes. Sprinkle the smashed garlic, basil, thyme and oregano over the tomatoes. You can leave the herbs (oregano and thyme) on their stems. Drizzle the olive oil over the top and gently stir to coat.
Bake until the tomatoes begin to shrivel up and start to brown around the edges, 1 1/2-2 hours, gently turning and stirring the tomatoes periodically to prevent any burning.
Remove tomatoes from the oven and allow to cool at room temperature. Remove and discard the garlic and herbs.
Transfer to an airtight container and store in the refrigerator for up to 1 month, completely covered with olive oil to prevent air from reaching them.
You can serve on toast, topped with cheese, more fresh herbs and other toppings like a fried egg.
Confit tomatoes can also be frozen for up to 3 months and can be thawed before serving.