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Parve
Easy
6 Servings
Allergens 
No Allergens specified
2 Hours, 10 Minutes
Diets
Between the aroma that permeates the kitchen and the satisfaction of smearing a heapful over a hefty slice of bread, I love a good confit. The spicy chili peppers against the sweet cherry tomatoes and the fragrant garlic cloves are a winning combination. Don’t worry, this isn’t unbearably spicy. It’s actually milder than it looks.
2 cups cherry tomatoes
7 to 8 cloves garlic, such as Mr. Dipz Peeled Garlic
7 dried chile de arbol (a long, red, slender, very hot variety)
2 sprigs fresh rosemary or 1/2 teaspoon dried rosemary
1 teaspoon chili flakes
1 teaspoon kosher salt
1/2 teaspoon cracked Gefen Black Pepper
1 and 1/2 cups Tuscanini Extra-Virgin Olive Oil
Heat oven to 250 degrees Fahrenheit.
Place all the ingredients in a small ovenproof dish. Pour in olive oil – it should just cover the mixture. Bake for two hours or until fragrant and fork tender. Serve with good bread.
Sponsored by Tuscanini
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