Quick Cherry Tomato Confit Recipe by Cake N Knife This is a savory, delightfully creative recipe that can be used for everything—from topping toasted bread to serving with chicken or steak. The quick cook method will change your life! 2 Servings 5 minutesPrep Time 25 minutesCook Time 0 peopleloved this print Ingredients Directions Ingredients 3 cups cherry tomatoes 2 cups Bertolli® Extra Virgin Olive Oil Rich Taste 4 cloves garlic,, peeled 3 sprigs fresh thyme 2 sprigs fresh rosemary 2 sprigs oregano Directions Step 1: Preheat oven to 300 degrees F. Step 2: Arrange tomatoes in a single layer in a baking dish. Pour the Bertolli ® Extra Virgin Olive Oil over the tomatoes. Step 3: Add garlic cloves and sprigs of herbs around the tomatoes, submerging them in extra virgin olive oil. Step 4: Bake until the tomatoes start to split but still remain plump, approximately 25 to 30 minutes. Step 5: Set aside to cool to room temperature before storing the tomatoes with the olive oil and garlic cloves in an airtight container in the refrigerator. Recipe by Cake N Knife Share This Recipe Share How To Sending Thank you! Your email was sent.Send another! Send More Enter your name* Recipient Name* Recipient Email Address* Enter your message here Hey! Thought you might like to learn how to do this from Bertolli. * Required field Send How To Related How To's & Recipes 15-Minute Chicken Margherita Get Cooking Tuscan Table Fall Get Cooking Spicy Tuscan Rigatoni with Sausage & Mushrooms Get Cooking Antipasto Tray Get Cooking Alfredo Florentine Lasagna Get Cooking Marinade Ratio Get Cooking
