Place the tomatoes, garlic, thyme, olive oil, vinegar, salt, pepper, and cayenne pepper into a large, deep baking dish. A casserole dish is perfect.
1 kg. cherry tomatoes, 4-6 cloves garlic, Handful fresh thyme, 100 ml olive oil, 1 tablespoon balsamic or apple cider vinegar, 1 teaspoon sea salt, 1 teaspoon black pepper, 1/4 teaspoon cayenne pepper
Us a wooden spoon or your hands to mix until the tomatoes are well coated in oil, tucking the thyme under the tomatoes to ensure it doesn't burn.
Cook for 2-2.5 hours. After this time, the tomatoes should be significantly reduced in size, and there should be a large amount of liquid in the bottom of the dish.
Spoon the confit into clean jars, making sure the tomatoes are fully covered in the oil mixture* at the top of the jars.
Cool to room temperature before sealing and storing in the refrigerator. The confit will keep for a couple of weeks in the refrigerator and can be frozen for up to six months.
Notes
* If you have leftover oil, keep it! Store it in the refrigerator, too, and use on toast, with pasta, etc. (see post body for more ideas).• Most of the thyme leaves will drop off the stems while cooking. Simply remove the stems and discard after roasting.