Tomorrow is officially the last day of summer, but that doesn't mean the tomato party has to end. Grab a pint of late-season cherry tomatoes and turn them into this silky confit with shallot, garlic, and thyme.
While you could certainly pickle cherry tomatoes, the confit method for preserving is just so easy. To make a big batch, all you have to do is throw cherry tomatoes, shallots, garlic, fresh thyme, and salt into a deep baking dish; cover everything well with olive oil; and then bake for 45 minutes. Once the confit is cool, you can store it in a glass jar in the fridge for a couple weeks.
Use the confit on everything from toast to pasta to salads — or just eat it straight with a spoon (no judgement here; it's really that good).
→ Get the Recipe: Cherry Tomato + Shallot Confit from What's Cooking Good Looking