Recipe: Tomato Conserva by Milk Street Magazine
Spread this on bread, toss it with some pasta, add it to your charcuterie platter or just eat like a snack with a spoon.
1 cup extra virgin olive oil
4 medium to large garlic cloves, peeled and smashed
4 pints grape or cherry tomatoes
1 teaspoon sugar
1 teaspoon salt
2 bay leaves
2 cups water
Instructions: In a large pot over medium heat, add the oil and garlic, and cook until the garlic starts to brown, about 2 minutes. Add the rest of the ingredients. Bring the water to a boil on high, the reduce the heat and cook, stirring occasionally and adjusting the heat to keep a steady but vigorous boil, until the tomatoes have burst and begin sticking to the bottom, 30-35 minutes.