Tomato and Garlic Confit

Step 1

Preheat oven to 375 degrees

Step 2

Place cherry tomatoes in a single layer in a high rimmed baking dish.

Step 3

Cut the top off of a whole head of garlic, exposing the cloves. Nestle the garlic (with the skin on) in the middle of the tomatoes.

Step 4

Pour in olive oil until it almost reaches the top of the tomatoes.

Step 5

Top with sprigs of fresh herbs and a few pinches of flaky sea salt.

Step 6

Bake for 60-90 minutes until garlic is soft and sweet and tomatoes are blistered and burst. Cool completely and squeeze roasted garlic into the tomato mixture and stir.

Step 7

Store in a mason jar in the fridge for 2-3 weeks or freeze for later use.