Cherry Tomato Confit

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There’s no real recipe here — just dump a basket of cherry tomatoes into a baking dish so they sit in one layer add a bay leaf a couple of cloves of garlic and enough gluts of olive oil until they covered swimming but not drowning place a piece of parchment paper on the directly on the surface. Slide into a 300 degree oven for about an hour the tomatoes should have slumped and some will split but basically still intact. Cool and store in a glass container covered in the oil in the fridge you won’t use all the oil but save the remainder for cooking other vegetables. I use this for a simple but yummy pasta dish. Spoon over chicken or fish rice or vegetables. Cooking slowly concentrates and sweetens the taste of the tomatoes when it isn’t the season.