- 1 1/2 pounds (3 half-pint baskets) cherry tomatoes, such as Sweet 100, stems removed
- 1 cup olive oil
- Three 3-inch fresh rosemary sprigs
- 6 fresh thyme sprigs
- 6 garlic cloves, peeled
- Kosher salt and freshly ground black pepper
- 2 teaspoons red wine vinegar
- 1 teaspoon chopped fresh thyme
- Preheat the oven to 225°F.
- Put the tomatoes in a baking pan large enough to hold them in a Single layer. Pour the oil over the tomatoes, add the herb sprigs and garlic cloves, and season generously with salt and pepper. Roast, uncovered, until the tomatoes are swollen and the skins are wrinkled, about 3 hours.
- Remove the tomatoes from the oven, allow to cool, then pour into a small bowl. For the best flavor, cover and refrigerate overnight, bringing the confit back to room temperature when you are ready to serve.
- When you are ready to serve, pour the tomatoes into a strainer set over a bowl, reserving both the tomatoes and the oil.
- Place the drained tomatoes in a small bowl, discarding the herb sprigs and garlic cloves. Add the vinegar, chopped thyme, and 1 tablespoon of the reserved oil (reserving the remaining oil for another use).
- Mix gently, being careful not to break up the tomatoes. Season to taste with salt and pepper.