Preheat oven to 250 degrees F (120 degrees C).
Fill a baking pan with whole
Cherry Tomatoes (3 cups)
Extra-Virgin Olive Oil (1/2 cup)
Garlic (3 cloves)
Fresh Rosemary (3 sprigs)
Fresh Thyme (5 sprigs)
to the pan and sprinkle the pan contents generously with
Salt (to taste)
Cook, uncovered for 2-3 hours until the tomatoes are swollen and the skins are wrinkled. Total time depends on the size of your cherry tomatoes.
Let tomatoes cool to room temperature.
Once the confit is finished baking and has cooled down a bit, combine the
Greek Yogurt (2 cups)
Feta Cheese (1 cup)
either in a large bowl or in the bowl of a food processor.
Either whip the feta & yogurt by hand with a large whisk until light and fluffy (just a couple of minutes should do) or for a smoother end result, blitz in the food processor until smooth and fluffy.
Spread a bed of whipped feta yogurt on each plate, top with tomato & garlic confit and serve with
Bread (to taste)
and some fried eggs if that sounds good to you!