Cherry tomato confit

Time 20 minutes
Yields Serves 16
Cherry tomato confit
(Eric Boyd / Los Angeles Times)

Place the tomatoes, garlic, thyme, salt and pepper in a 9-inch skillet and pour the olive oil over the top. Bring to a gentle simmer on low heat. Simmer for 15 minutes until the tomatoes start to soften and the skin splits. Remove from the heat and cool in the oil. Serve the tomatoes with the oil.

From Tiara Cafe.

Amy Scattergood is a staff writer for the Food section of the Los Angeles Times.
Get our new Cooking newsletter, coming soon.
You may occasionally receive promotional content from the Los Angeles Times.