Red and Yellow Cherry Tomato Confit
Takes ~ 1 hour; serves 4

1 pint red cherry tomatoes, stems removed
1 pint yellow cherry or pear tomatoes, stemmed
3 garlic cloves, smashed and peeled
1/4 cup extra virgin olive oil
3 sprigs fresh rosemary, leaves removed and stem discarded
pinch of red pepper flakes
coarse sea or kosher salt
fresh ground black pepper

Preheat oven to 325 degrees. Spread tomatoes and garlic on a baking
sheet. Drizzle with oil, sprinkle with remaining ingredients.

Bake until tomatoes are wrinkled and fragrant, about 45 minutes, shaking
pan once or twice. Transfer pan to a rack to cool.

Discard garlic. Use confit in salads or serve over pasta, fresh ricotta
cheese, polenta, or grilled meats, fish or fowl.

From The Denver Post FOOD section 8/29/07

gloria p