Red and Yellow Cherry Tomato Confit

1. 1

   Preheat oven to 325 degrees.

2. 2

   Spread tomatoes and garlic out on a baking sheet.

3. 3

   Drizzle with oil, and sprinkle with rosemary, crushed red pepper, a large pinch of salt and several grinds of pepper.

4. 4

   Bake until tomatoes are wrinkled and fragrant, about 45 minutes, shaking pan once or twice.

5. 5

   Transfer tomato pan to a rack to cool.

6. 6

   Discard garlic.

7. 7

   Use confit in salads, or serve over dishes like pasta, fresh ricotta cheese or polenta, or on grilled meats, fish or fowl.

* Per serving · 4 servings · Values may vary.

No additional tips available.