Tomato Confit
 
Makes 4 to 6 Servings
Ingredients
  • 3½ cups assorted cherry tomatoes
  • 1 large head garlic, halved crosswise
  • 5 sprigs fresh thyme
  • 3 sprigs fresh oregano
  • 1 teaspoon kosher salt
  • ¼ teaspoon crushed red pepper
  • 1 cup plus 1 tablespoon olive oil, divided
  • 1 cup whole-milk ricotta cheese
  • ½ teaspoon lightly packed lemon zest
  • 1 tablespoon fresh lemon juice
  • Grilled bread and flaked sea salt, to serve
  • Garnish: fresh oregano leaves
Instructions
  1. Preheat oven to 250°.
  2. In a small ovenproof skillet or baking dish, combine tomatoes, garlic, thyme, oregano sprigs, kosher salt, and red pepper. Carefully pour 1 cup oil into skillet or dish.
  3. Bake until tomatoes burst, 1½ to 2 hours. Let cool for 20 minutes before serving.
  4. In the container of a blender or food processor, pulse ricotta, lemon juice, and remaining 1 tablespoon oil until smooth, stopping to scrape sides of container. Spoon into a bowl; sprinkle with lemon zest.
  5. Serve tomatoes and roasted garlic with grilled bread, ricotta mixture, and flaked salt. Garnish with oregano leaves, if desired.
Recipe by Louisiana Cookin' at https://louisianacookin.com/tomato-confit/