Tomapure grape tomatoes oven-baked confit
Preparation time: 15 minutes
Cooking time: 90 minutes
2 garlic cloves, finely chopped (1 ½ teaspoons of garlic from a jar)
1 sprig of fresh thyme, finely chopped
1 sprig of fresh rosemary, finely chopped
10 tablespoons (150 mL) of olive oil
1 tub (320 g) Tomapure grape tomatoes
A pinch of sel de Camargue**
Preheat oven to 350°F (180°C).
Add fresh herbs and garlic to the olive oil.
Toss the tomatoes in the oil mixture.
Place the tomatoes, whole, on a dripping pan.
Add salt to taste.
Bake for one hour.
Serve with soup or as a side dish.
* The pancetta can be replaced with cooked bacon, chopped.
** The sel de Camargue can be replaced with sea salt.