What you'll need
- 4 pints cherry tomatoes
- 6 cloves garlic
- 6 sprigs fresh thyme
- 1/4 cup Kinloch Pecan Oil
- 1/4 teaspoon salt and pepper
On a large rimmed baking sheet, toss cherry tomatoes, garlic (smashed and peeled) thyme, pecan oil, salt and pepper. Bake at 350 degrees until tomatoes are wrinkled and fragrant, about 45 - 50 minutes, shaking pan halfway through. Let cool.
Use confit on bruschetta, in salads, over pasta, grilled meat or fish. To store, transfer to jar, top with pecan oil and refrigerate up to a week.
Makes 4 cups. (About sixteen 1/4 cup servings)