Step 1

Add the olive oil and tomatoes to a skillet and set over medium heat.

Step 2

When tomatoes just start to sizzle a little, immediately turn the heat down to medium low. Add ¼ teaspoon of salt and any garlic, herbs or spices you’d like to include.

Step 3

Cook over low to medium low heat for 60 minutes, adjusting the heat as needed to keep the tomatoes at a bare simmer. You should see bubbles coming up in the olive oil, but barely. Stir gently every 8-10 minutes.

Step 4

At the 60 minute mark, taste your tomatoes and make sure they are very tender and the flavor is concentrated and rich. Sometimes larger cherry tomatoes need a little more time.

Step 5

Just before your tomatoes are done, taste and adjust the sodium level.

Step 6

Remove any garlic or herb sprigs from your confit and cool for 10-15 minutes before using or transferring to an airtight container. Store in the refrigerator for up to one month.