I love this tomato confit as a topping on my Purim Seuda Crostini Board. It's amazingly flavorful and helps to round out my topping options so each of my guests finds something they love. But you could also serve it alongside any beef dish or even tossed into pasta.
- Cooking and Prep: 50 m
- Serves: 8
Make the Confit
Preheat oven to 350 degrees Fahrenheit.
In a rimmed glass dish, place cherry tomatoes, olive oil, thyme and salt.
Cook tomatoes for approximately 45–50 minutes, until soft and melt in your mouth.
Transfer to bowl. Sprinkle with Maldon salt and chopped parsley.
Serve on crostinis with chopped basil, or over pasta, baked fish or as a side for rib roast. For more serving ideas see @the_chefs_wife.