Name: Roasted Tomato, Shallot + Caper Confit
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Yield: 3 cups
Ingredients: 2 pints cherry tomatoes; 3 shallots, thinly sliced; 6 cloves garlic, peeled and crushed; 2 tbsp capers, drained; Small handful of thyme sprigs; 1.5 cups extra virgin olive oil

Scale

Ingredients

2 pints cherry tomatoes
3 shallots, thinly sliced
6 cloves garlic, peeled and crushed
2 tbsp capers, drained
Small handful of thyme sprigs
1.5 cups extra virgin olive oil

Instructions

Preheat oven to 300°
Place all ingredients in a large casserole dish or baking pan, making sure ingredients are evenly coated and nearly submerged in olive oil.
Bake for approximately 1 hour, until tomatoes are starting to burst and the garlicky aromas enveloping your kitchen are starting to prove irresistible (this is a very scientific measure of doneness).
Allow to cool a bit, discard the thyme stems (leaving the leaves behind) and transfer to a glass container. Or use immediately — it is divine served warm over toast and cheese.

Notes

The confit will store well in the fridge for a week or two. You may have to reheat slightly if the oil solidifies.