Photo: Jennifer Causey
Active Time
10 Mins
Total Time
2 Hours
Yield
Serves 15 (serving size: about 1/3 cup)

For this recipe, you can save your pricey, superflavorful extra-virgin olive oil, and go with milder, less expensive oil instead. Because the oil takes on the flavors of garlic, thyme, and the tomatoes themselves, more nuanced oil would lose its character anyway. Though we call for a combo of red and orange tomatoes, you can go with just one color if you prefer. Serve the confit—and the flavorful oil—on bruschetta, in a pasta toss, on pizza, in sandwiches, as a steak topper, or in a whole-grain bowl.

How to Make It

Step 1

Preheat oven to 275°F. Spread tomatoes onto a large rimmed baking sheet. Add oil, salt, pepper, and garlic; toss gently to coat. Tuck thyme sprigs into mixture. Bake at 275°F until tomatoes are wilted but not all have burst, 1 1/2 to 2 hours.

Step 2

Cool tomato mixture to room temperature; discard thyme. Store tomatoes with oil and accumulated pan juices in an airtight container in refrigerator up to 2 weeks, or freeze up to 2 months.