Cherry Tomato Confit
Cherry tomatoes slow-roasted in a luxurious bath of olive oil, garlic and herbs! This flavorful condiment can be used so many ways like; tossed with fresh pasta, spooned over grilled fish or slathered across crusty bread with whipped goat cheese!
Servings: 6
Calories: 507kcal
Ingredients
- 2 pints cherry tomatoes
- 1 1/2 c olive oil
- 1 bulb garlic cut in half crosswise
- 3 sprigs thyme
- 2 sprigs rosemary, basil or oregano
- 1 tsp salt
Instructions
- Preheat the oven to 325 F. Place the tomatoes into a medium-sized, high sided baking dish. Pour the olive oil over top then add in the garlic, herbs and salt.
- Bake, uncovered for 1 hour. Let cool completely.
- Discard the herbs then transfer the tomatoes, garlic and oil to an air tight container. Store in the fridge for up to three weeks.
Notes
Ingredient Notes and Substitutions:
- Tomatoes: Red, yellow or orange tomatoes.. it doesn't really matter! As for variety; cherry, grape or Sungold tomatoes are all great.
- Herbs: You can really play around with the herbs in this recipe or even leave them out all together. I like to use a few sprigs of rosemary and thyme but fresh oregano and basil are also delicious!
- Cherry Tomato Confit will stay fresh in the refrigerator for up to three weeks. Store in an airtight container.
Nutrition
Calories: 507kcal | Carbohydrates: 7g | Protein: 2g | Fat: 54g | Saturated Fat: 7g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 39g | Sodium: 406mg | Potassium: 348mg | Fiber: 1g | Sugar: 4g | Vitamin A: 795IU | Vitamin C: 37mg | Calcium: 20mg | Iron: 1mg