To a medium-large sized saucepan/pot add all of the ingredients and over low (do not boil) for around 30 minutes until tomatoes are perfectly tender.
Use a slotted spoon to transfer the tomatoes and garlic to a large jar and store for up to 3 – 4 months in the fridge.
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Notes
Refrigerate the confit immediately once cooled. It will last between 2 – 3 weeks, but I’m sure you’ll finish it sooner. ☺Add this tomato confit in salads, dips, sauces, sandwiches, ANYTHING! You can add this to the top of homemade pizza! YUM!Don’t throw away the extra infused oil- be sure to use it in your dressings, sauces, marinades, and even sautéing veggies!