Tomato Confit with goat cheese on Zucchini Bread

Last week, I became obsessed with the French technique of confit - anything cooked slowly in fat over a long period of time, as a method of preservation. Recipe below for tomato confit, you can also apply it to many other vegetables, such as eggplant and peppers.

Place cherry tomatoes in an oven safe dish and drizzle with olive oil until half-submerged. Sprinkle salt, add garlic and fresh thyme if you have it. Bake for 1.5-2 hours at 275F/130C. That's it! Also save the oil after you polish off the tomatoes because it's all kinds of delicious