This four-ingredient confit dresses up your cocktail hour’s crostini and bruschetta.
Contents
Ingredients
- 4 pt. cherry tomatoes
- 6 cloves garlic, smashed and peeled
- 6 sprigs fresh thyme
- 1/4 c. olive oil
Directions
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- Step 1On large rimmed baking sheet, toss cherry tomatoes, garlic, thyme with olive oil and 1/4 teaspoon each salt and pepper.
- Step 2Bake at 350°F until tomatoes are wrinkled and fragrant, about 45 to 50 minutes, shaking pan halfway through. Let cool.
- Step 3Use confit on bruschetta, in salads or over pasta, grilled meat or fish. To store, transfer to a jar, top with olive oil and refrigerate up to 1 week.