Red and Yellow Cherry Tomato Confit

• 1 pint red cherry tomatoes, stemmed
• 1 pint yellow cherry 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 crushed red pepper flakes
• Coarse sea salt or kosher salt and freshly ground black pepper

1. Preheat oven to 325 degrees.
2. Spread tomatoes and garlic out on a baking sheet.
3. Drizzle with oil, and sprinkle with rosemary, crushed red pepper, a large pinch of salt and several grinds of pepper.
4. Bake until tomatoes are wrinkled and fragrant, about 45 minutes, shaking pan once or twice.
5. Transfer tomato pan to a rack to cool.
6. Discard garlic.
7. Use confit in salads, or serve over dishes like pasta, fresh ricotta cheese or polenta, or on grilled meats, fish or fowl.

red cherry tomatoes, yellow cherry tomatoes, garlic, extra virgin olive oil, rosemary, red pepper, salt

Taken from cooking.nytimes.com/recipes/11295 (may not work)