Cherry Tomato & Garlic Confit

1. Preheat oven to 375 degrees Fahrenheit.
2. Use a deep baking dish, size based on how much confit you’re preparing.
3. Fill most of dish with single layer of cherry tomatoes.
4. Cut garlic head in half and place with cut side up in dish OR peel garlic cloves and place between the tomatoes. I did both!
5. Place thyme, chili flakes, and other herbs in dish.
6. Pour olive oil until the cherry tomatoes are nearly covered. You don’t need to have the heads of garlic submerged if you cut them in half!
7. Salt and pepper, sky’s the limit on how much.
8. Roast for 1hr - 1hr15min, check to make sure it’s not burnt.
9. Top with fresh basil and spread on toast, add to pasta, or enjoy on its own.