Cherry Tomato Confit

INGREDIENTS
2 kg Cherry Tomatoes
1 head of Garlic (sliced)
​Thyme and Rosemary sprigs 
50g Honey
20g Apple cider vinegar or Balsamic vinegar
340g Olive oil
20g Molasis
1 - 2 Tbsp Salt
1 tsp Pepper (freshly ground)
​

Spread whole cherry tomatoes in one layer in a large oven dish that fits them snugly. 
In a small pot combing all of the other ingredients, lightly heat and stir until just combined. 
Using a spoon evenly spread your oil infusion over all of your tomatoes.
Bake @ 100 deg C for approximately 3 hours until the tops are wrinkly.
Spoon into dry, sterilised jars.
This recipe makes approximately 12 x 200g Jars.