Cherry Tomato Confit
Cherry tomato confit - slow roasted cherry tomatoes in a bath of olive oil, fresh garlic and fragrant herbs, absolutely bursting in flavor.
Servings 16 servings
- 8 cloves garlic peeled and smashed
- 1 C olive oil
- 1 tsp sea salt or more as needed
- 5 C cherry tomatoes stems removed
- 4 sprigs rosemary fresh
- 10 leaves basil fresh
- 5 sprigs thyme fresh
Preheat your oven to 250 degrees F.
Place the tomatoes in a single layer in a shallow baking pan. Season with sea salt and top with your fresh herbs. Generously drizzle in olive oil.
Bake at 250 degrees F for 3 hours or until the tomatoes start to shrink around the edges and get soft.
Remove from the oven and allow to cool. Take out the garlic and herbs and discard (or compost). Place the tomato confit in glass jars and top off with olive oil before refrigerating.
Once refrigerated, the olive oil will harden in the jars. Before serving, remove from the refrigerator and bring the confit to room temperature.
Tomato Confit is best served atop grilled bread with a poached egg or egg cooked over easy.
Calories: 130kcal | Carbohydrates: 2g | Protein: 1g | Fat: 14g | Saturated Fat: 2g | Sodium: 151mg | Potassium: 108mg | Fiber: 1g | Sugar: 1g | Vitamin A: 259IU | Vitamin C: 12mg | Calcium: 9mg | Iron: 1mg