Cherry Tomato & Garlic Confit on a Sourdough Baguette

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 a 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. (The creator did both!)
5. Place thyme, chili flakes, and other herbs in the 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. Season with salt and pepper, to taste.
8. Roast for 1 hour to 1 hour 15 minutes, checking to make sure it’s not burnt.
9. Top with fresh basil and spread on toast, add to pasta, or enjoy on its own.