Cherry Tomato and Garlic Confit

🧂 Ingredients

• 1 pint cherry tomatoes

  or more
• 1 whole head of garlic
• 1 cup olive oil

  or more
• 8 sprigs fresh basil & oregano
• flaky sea salt

  to taste

Instructions

• 1 Preheat oven to 325 degrees
• 2 Add cherry tomatoes to a deep baking dish in a single layer.
• 3 Cut about half an inch off the top of a whole head of garlic, exposing the
  cloves. Peel away any loose skins from the outside. Nestle the garlic in between
  the tomatoes.
• 4 Pour olive oil over the top of the exposed garlic cloves and into the baking
  dish until it reaches about halfway up the tomatoes.
• 5 Top with sprigs of fresh herbs and season with a few pinches of flaky sea salt.
• 6 Bake for 60-80 minutes until garlic is soft and sweet and tomatoes are blistered
  but not quite burst. Cool completely and squeeze roasted garlic cloves into the
  tomatoes and olive oil.
• 7 Store in a mason jar in the fridge for up to two weeks or freeze in small
  portions for up to three months.

Nutrition Info