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Butter, Garlic & Cherry Tomato Confit

December 18

A simple dish with a handful ingredients, perfect for a pre-dinner snack or appetizer! Tip: Cutting a little off the end of each garlic clove makes it easier to pop them out of their skins once cooked.

30mins
Serves 4

Method

Preheat the oven to 160°C/325°F/Gas Mark 3.
Add the butter, oil and tomatoes to the ovenproof dish. Cut a little off the end of each garlic clove to expose and add to the dish. Tuck the thyme sprigs in around the tomatoes and garlic. Sprinkle with salt and pepper.
Place in the oven to cook for 25-30 minutes until the tomatoes have softened and garlic is tender. Turning the tomatoes halfway through or if beginning to catch colour. Pop the garlic from their skins, remove the thyme and Serve to the table with rustic baguette.

3.5 oz butter

2 oz olive oil

10 garlic cloves

1 1/4 cup or 9oz cherry tomatoes

2 sprigs thyme

Rustic baguette, to serve

Sea salt and freshly ground black pepper

100g butter

50ml olive oil

10 garlic cloves

250g cherry tomatoes

2 sprigs thyme

Rustic baguette, to serve

Sea salt and freshly ground black pepper

You'll Need

Ovenproof dish

If you make this recipe, be sure to tag your photo #DonalSkehan

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