Confit is a French technique that means ‘Preserved‘. It’s the process of preserving food by slow cooking in fat. One can confit different ingredients most common being Garlic, Duck, Tomatoes, Chickpeas and so on.
Preheat oven to 250°F.
Add the baby tomatoes to an oven proof baking dish or skillet. Make sure the tomatoes don't overlap. Nestle the half sliced garlic heads, herbs, lemon peel between the tomatoes. Pour the olive oil over the tomatoes so it comes about halfway up the sides of the tomatoes.
Season with salt, pepper, and chili flakes if using, stir to spread evenly.
Bake uncovered, for 1.5 to 2 hours depending on the size of the tomatoes). Making sure they're not cooked until they start to pop and burst. They should be soft, slightly shriveled, but not falling apart.
Take them out of the oven and cool in the pan until they're down to room temperature. Transfer to clean jars making sure to cover the tomatoes with enough of the aromatic confit olive oil so the tomatoes are submerged in them. Enjoy!
