Confit Tomatoes: the vegan and gluten-free accompaniment recipe for making delicious cherry tomato confits

Step 2

Season with salt and let stand for 10 minutes.

Step 3

Transfer the tomatoes to a colander and drain any moisture.

Step 4

Toss the tomatoes with the olive oil, basil, and garlic.

Step 5

Spread the tomatoes, cut-side up, on a baking sheet lined with parchment paper.

Step 6

Bake the tomatoes for 3 hours at 100°C/215°F.

Step 7

Divide into two sterilized jars and cover with olive oil.