This vegan recipe for cherry tomato confit is full of flavor and can be used with any meal. Cherry tomatoes are naturally sweet, and slow-roasting them brings out that sweetness. Garlic and thyme add depth of flavor. You can put it on toast, mix it with pasta, or serve it as a side dish.
Ingredients: 2 pints cherry tomatoes, halved. 4 cloves garlic, minced. 2 tablespoons olive oil. 1 tablespoon balsamic vinegar. 1 teaspoon dried thyme. Salt and pepper to taste.
Instructions: Preheat the oven to 275F 135C. In a baking dish, combine cherry tomatoes, minced garlic, olive oil, balsamic vinegar, dried thyme, salt, and pepper. Toss well to coat. Place the baking dish in the preheated oven and bake for 2-3 hours, or until the tomatoes are soft and caramelized, stirring occasionally. Once done, remove from the oven and let it cool slightly before serving. Enjoy as a topping for toast, pasta, salads, or as a side dish.