Camelina Tomato Confit

1 basket of cherry tomatoes

1 teaspoon (5 ml) of flower of salt

2-3 bay leaves

1 teaspoon of garlic clove, minced 

2 sprigs of fresh thyme

1/2 teaspoon (3 ml) of pepper

1 drizzle of virgin camelina oil Signé caméline

1. Preheat the oven to 300 ºF (150 ºC).
2. Cut the tomatoes in half and place them on a baking sheet.
3. Pour a thin stream of camelina oil over the tomatoes.
4. Sprinkle remaining ingredients over tomatoes.
5. Bake in the oven for 1h30.