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Parve
Easy
8 Servings
Allergens 
No Allergens specified
50 Minutes
Diets
I love this tomato confit as a topping on my Purim Seuda Crostini Board. It’s amazingly flavorful and helps to round out my topping options so each of my guests finds something they love. But you could also serve it alongside any beef dish or even tossed into pasta.
3–4 cartons sweet cherry tomatoes
6–8 fresh cloves garlic, such as Mr. Dipz Peeled Garlic
4–6 sprigs fresh thyme
Himalayan pink salt
chopped parsley, to serve
Maldon salt
Preheat oven to 350 degrees Fahrenheit.
In a rimmed glass dish, place cherry tomatoes, garlic, olive oil, thyme and salt.
Cook tomatoes for approximately 45–50 minutes, until soft and melt in your mouth.
Transfer to bowl. Sprinkle with Maldon salt and chopped parsley.
Serve on crostinis with chopped basil, or over pasta, baked fish or as a side for rib roast. For more serving ideas see @the_chefs_wife.
Photography by Levi Teitlebaum [LT] – www.ellteephoto.com
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The recipe isn’t clear do you bake the garlic and tomato together?
Yes 🙂
Do you cook the garlic with the tomatoes?
Yes