Step 1

Preheat your oven to 275F.

Step 2

In a small baking dish, add the tomatoes, garlic, basil and chiles. Make sure they can spread out in an even layer. I used a small pie dish about 7' in diameter, but you can also use a mini dutch oven or a small baking sheet, just make sure it is deep enough to cover the tomatoes about two-thirds of the way up with oil.

Step 3

Pour the olive oil over the ingredients until the garlic and chiles are submerged and the tomatoes are nearly covered, about two-thirds of the way up. This might require more or less oil, depending on the size of your baking dish.

Step 4

Top the mixture generously with salt. I recommend 1-2 large pinches.

Step 5

Bake this for one hour at 275F. Do not let the oil get past a simmer.

Step 6

While the confit is in the oven, toast your bread.

Step 7

Remove the tomato garlic confit from the oven. The garlic should be fork tender and the tomatoes should be soft with the skin slightly collapsed. Let the mixture cool.

Step 8

Top each piece of toast with a clove of garlic. Spread the garlic in a thin layer on the toast, by now it should spread like butter.

Step 9

Add the burrata on top of the toast, followed by tomatoes. Add any chiles or basil you prefer.

Step 10

Top with salt & pepper to taste and serve immediately!

Step 11

For any unused confit, pour the remaining ingredients into a jar and top with the olive oil they were cooked in. Make sure the jar is sealed and store in the fridge. This will last for about a month!