Olive Oil Cake with Tomato Confit

Ingredients

• Olive Oil Cake
• 1 1/2 cups flour
• 1 cup sugar
• 1/4 teaspoon kosher salt
• 1/2 baking powder
• 2 large eggs
• 3/4 cup whole milk
• 1/2 cup olive oil
• Tomato Confit
• 1 pound cherry tomatoes, or a combination of your favorite small tomatoes, halved
• 1/3 cup olive oil
• 1 tablespoon fresh herbs (I like to do a combination of thyme, oregano, sage)
• 1 kosher salt and freshly cracked pepper

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