Rosemary Garlic Tomato Confit
1 cup extra-virgin olive oil
3 large cloves garlic, crushed, skins discarded
1 (3-inch) sprig fresh rosemary
2 dried bay leaves
2 pints cherry tomatoes, halved
In a medium sauce pan over low heat, combine the olive oil, garlic, rosemary and bay leaves. Mix until well coated and cook until just beginning to bubble. Stir in the tomatoes and cook until the tomatoes collapse. Discard the rosemary and bay leaves before serving.
Add confit to pasta or serve over toasted bread.
Note: If you enjoy a little heat, add a pinch of red pepper flakes to the confit to spice things up!