How To Make Tomato Confit

Directions

1. 1
   Arrange the cherry tomatoes and grated garlic on a baking dish and tuck thyme sprigs around.
2. 2
   Drizzle generously with olive oil, until the tomatoes are half-way submerged.
3. 3
   Sprinkle with sugar and season with salt & pepper to taste.
4. 4
   Add the balsamic vinegar and toss gently to coat.
5. 5
   Bake at 130C/260F until tomatoes are wrinkly but not all have burst, abut 1-1/2 to 2 hours.
6. 6
   Once ready, remove the tomatoes from the oven and cool at room temperature.
7. 7
   Store in airtight containers, topping the tomatoes with their cooking oil (add extra olive oil if necessary). Store in the fridge for up to 2 weeks.