Cherry Tomato Confit

SERVES: 8

PREPARATION TIME: 10 min

COOKING TIME: 3 hr

Ingredient

1-1/2 lb cherry tomatoes
1 cup Filippo Berio Extra Virgin Olive Oil
3 sprigs fresh rosemary
6 sprigs fresh thyme
6 cloves garlic
2 tsp coarse salt
1/2 tsp pepper
2 tsp Filippo Berio Red Wine Vinegar
2 tbsp chopped fresh parsley

Method

Preheat oven to 225°F.
Spread tomatoes in an 8-cup baking dish in a single layer. Pour oil over tomatoes. Top with rosemary sprigs, thyme sprigs and garlic cloves. Season with salt and pepper.
Bake, uncovered, for about 3 hours or until tomatoes swell and skins are wrinkled. Let cool completely.
Set sieve in a bowl. Strain cooked tomato confit, reserving oil and juices; brush oil and juices over both sides of 1/4-inch thick baguette slices. Bake in 350°F oven, turning halfway through, for 3 to 5 minutes or until toasted. Spread 1 tbsp tomato confit over each slice of baguette. Divide 3/4 cup feta cheese evenly over tomatoes. Garnish with 1 tbsp chopped fresh parsley.
Spoon tomato confit over grilled salmon fillets or chicken.

Cook with:
Extra Virgin Olive Oil

Filippo Berio’s classic, balanced Extra Virgin Olive Oil. Taken from the first cold pressing of the olives, this oil is ideal for sauces, marinades, drizzling and dipping.