Tomato and Garlic Confit

This recipe is one of my favorites. I grow cherry tomatoes specifically for this sauce. I make a large container of it, can it, and enjoy it for some time. Frankly, it doesn’t last a long time in my house!! Slow roasted tomatoes & garlic, together, bring out the sweetness of the tomatoes while the garlic keeps it savory…

Ingredients:

4 pints cherry tomatoes, halved

2 bulbs garlic, peeled

1 bundle thyme

1 cup olive oil

1 tablespoon salt

Recipe:

Preheat the oven to 300 degrees.

Combine tomatoes, garlic cloves, olive oil and salt in a large bowl.

Take thyme and tie with kitchen twine, add to bowl, stir to combine.

Pour onto a shallow baking dish.

Roast this for 2 to 2 1/2 hours until tomatoes are wrinkled & blistered, stirring every half an hour.

Transfer to a food processor and blend. Salt and pepper to taste