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Confit tomatoes

Servings: 4
1 doz. cherry tomatoes
1 c. extra virgin olive oil
1 head garlic
3 sprigs thyme

 

Cut the garlic head in half and combine with the rest of the ingredients in a pot. Let sit on the stovetop on very low heat (about 140°F) until skin starts to gently burst.

 
 
 
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