From "Salt, Fat, Acid, Heat"
Good as a pasta sauce! Maybe not quite enough for a pound of pasta. Would be awesome for half a pound.
Ingredients:
4 cups cherry tomatoes, stemmed (About 1.5 dry pints)
Small handful basil leaves or stems (the stems are packed with flavor!)
4 garlic cloves, peeled
Salt
2 cups extra-virgin olive
1. Preheat the over to 300.
2. Lay the cherry tomatoes in a single layer into a shallow roasting dish over a bed of basil leaves and/or stems and garlic cloves. Cover with about 2 cups of olive oil. While the tomatoes don't have to be totally submerged, they should all be in contact with the oil. Season them liberally with salt, give them a stir, and then stick them in the oven for about 35 to 40 minutes. At no time should the dish ever boil--a simmer, at most, is fine.
3. You'll know they're done when they are tender all the way through when pierced with a skewer and the first skins start to split. Pull them from the oven and let them cool a bit. Discard the basil before using. Serve warm, or at room temperature. Keep tomatoes refrigerated, in their oil, for up to 5 days.
*Note: strain, save, and reuse the confit oil for a second bath.
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