Tomato Confit Recipe
Tangy, sweet and amazing Tomato Confit is a method of preserving tomatoes without vinegar or acid. So dreamy tossed into pasta or on a crisp cracker.
Servings: 12
Cost: $5
Equipment
- baking dish
Ingredients
- 1 pound cherry tomatoes
- 10 garlic cloves
- 8-10 sprigs fresh thyme
- 1/3 cup olive oil
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
Instructions
- Preheat oven to 300˚F.
- Arrange the cherry tomatoes, garlic and thyme in a baking dish.
- Drizzle with the olive oil until the tomatoes are almost submerged (use more olive oil if you have a larger dish.)
- Season with salt and pepper.
- Bake the tomatoes for 1 hour and 15 minutes or until the tomatoes start to soften and burst.
- Remove the tomatoes from the oven and cool to room temperature.
- Transfer the tomatoes and oil to an airtight container and store in the refrigerator for up to 10 days.
Notes
Add basil, oregano or rosemary for another flavor profile.
Save the oil once the tomatoes are gone for cooking chicken, eggs, drizzling on bread and more.
Use flavored olive oil to change the flavor of your tomato confit without adding a ton more ingredients.
Drizzle with Balsamic Vinegar for tartness and richness.
Nutrition
Calories: 64kcal | Carbohydrates: 3g | Protein: 1g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 102mg | Potassium: 98mg | Fiber: 1g | Sugar: 1g | Vitamin A: 217IU | Vitamin C: 10mg | Calcium: 12mg | Iron: 1mg