Note: This recipe is a modified version from Gjelina, the cookbook.
If you have time, the long version is incredible, but if you don’t have time, the short version is just fine. I like to double the recipe because it’s the same amount of work and you will definitely use them!
2 pints cherry tomatoes, stemmed
2 cups olive oil (or more)
4 garlic cloves, smashed
1/2 cup basil leaves
1 tsp kosher salt
3 fresh thyme sprigs
Immerse the tomatoes in oil with the spices, and cook them at 350F for 30 minutes. After the tomatoes cool, reserve the oil and the tomatoes in your refrigerator in an airtight glass jar. Use over the next two weeks for pasta, in a homemade sauce, or anytime you want to flavor enhance a dish to make it more special.
Preheat oven to 350F. Bring a large pot of water to boil over high heat. Prepare an ice-water bath by filling a large bowl with ice water.
Use a paring knife to score a small X in the bottom of each tomato. Plunge the tomatoes into the boiling water for 20 seconds, and immediately transfer them to the ice-water bath. Work in batches, if necessary, until all the tomatoes have been blanched.
Once the tomatoes cool, remove them from the water. With your fingers, gently slip the tomatoes out of their skins and place them in a single layer in a baking dish. Pour the olive oil over the tomatoes and add the garlic, basil, salt and thyme. Cover tightly with aluminum foil and bake for 30 minutes, or until the oil is hot but the tomatoes remain vibrant and whole. Let cool completely.