Recipe for Summers Bounty!

Just picked cherry tomatoes from the garden.

With the abundance of cherry tomatoes coming out of our garden, I thought posting this recipe for Cherry Tomato Confit would be appropriate. Its a great way to preserve this summer delight and can be used to enhance a variety of dishes, including pasta, chicken and fish.

ENJOY!

Cherry Tomato Confit

INGREDIENTS

1 pint cherry tomatoes

extra virgin olive oil, enough to cover tomatoes halfway.

2 cloves garlic, sliced very thin

1/2 shallot, sliced very thin

8 basil leaves

4 thyme sprigs

1/2 teaspoon Kosher salt

1/4 teaspoon course ground black pepper

METHOD

Rinse tomatoes and toss all ingredients together in 2 inch deep pan or heat proof dish. Cover with parchment paper and cook in 225F degree oven for 2 hours. Let cool, place in storage container and refrigerate.