Roasted confit

You know, I think I'm pretty aware of trends and what's going on in the world of food.

But I have to admit this new recipe I found threw me: "Cherry Tomato Confit." I pulled it from a page in a magazine and after reading it, my first thought was "Hey, I've been doing that for years, but have known it as roasted tomatoes." So with a new name this classic has garnered even more fans. I picked some yellow & red cherry tomatoes from our vines. Then I put the tomatoes in a bowl, drizzled them with extra virgin olive oil, some thyme and smashed garlic. Poured them in a single layer on a baking sheet.


Before roasting

Also some salt & pepper, and I roasted them at 325 for about 50 minutes or so until they got a bit wrinkly. Need I say they are delish?

You could make bruschetta out of them (rub a clove of garlic with a drizzle of olive oil before toasting the bread) or smash them a little more and toss with freshly cooked hot pasta with perhaps a little more olive oil and plenty of Parmesan.