Cherry Tomato Confit
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.