Cherry tomato confit is an easy way to slow-roast a big batch of tomatoes that you can use as simple pasta sauce or spoon on toasted bread.
2 pounds red and yellow cherry tomatoes, stemmed
4 garlic cloves, peeled and smashed
2 sprigs fresh rosemary
3 sprigs fresh thyme
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1 pinch red pepper flakes
1 cup olive oil
Preheat oven to 250 degrees F.
Arrange the tomatoes in a single layer in a 13-inch x 9-inch baking dish. Nestle the garlic, rosemary and thyme next to the tomatoes and sprinkle with salt, pepper and red pepper flakes. Pour the olive oil over the tomatoes and herbs.
Roast the tomatoes for 2 to 2-1/2 hours until they are wrinkled and tender but still hold their shape. Cool to room temperature before storing in an airtight container in the refrigerator.