Slow Roasted Cherry Tomato Confit Recipes

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CHERRY TOMATO CONFIT



Cherry Tomato Confit image

Any variety of cherry tomatoes will work here, and I recommend using several, just because it's pretty. Once made, this keeps several weeks in the fridge. Keep the tomatoes covered by the olive oil.

Provided by Hank Shaw

Categories     Appetizer     Condiment     Main Course     Pasta

Time 4h10m

Number Of Ingredients 5

2 pounds cherry tomatoes
1 head garlic, (cloves peeled and separated)
Salt
2/3 cup extra-virgin olive oil
2 tablespoons minced fresh rosemary, (or thyme or basil or oregano)

Steps:

  • Preheat the oven to 225°F. Arrange the tomatoes in one layer in sheet pans. Scatter the garlic cloves among them. Drizzle the olive oil over everything and sprinkle everything with salt. Set in the oven for between 2 and 5 hours.
  • When the tomatoes have collapsed and have simmered for at least 1 hour, sprinkle the herbs over everything. Turn off the heat and leave the pans in the oven. Once everything has returned to room temperature, pack into containers. This will keep several weeks in the fridge.

Nutrition Facts : Calories 185 kcal, Carbohydrate 6 g, Protein 1 g, Fat 18 g, SaturatedFat 3 g, Sodium 14 mg, Fiber 1 g, Sugar 3 g, UnsaturatedFat 15 g, ServingSize 1 serving

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