Roasted Cherry Tomato Confit
This easy tomato confit recipe uses cherry tomatoes, garlic, herbs, and olive oil for a rich, slow-roasted flavor. Perfect pasta, toast, or topping up whipped ricotta appetizer!
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INGREDIENTS
- 1 pound cherry tomatoes
- 4 tablespoons extra virgin olive oil
- 2 tablespoons sugar
- 2 teaspoons garlic cloves, grated
- 1 teaspoons dried oregano
- 1 teaspoon salt
- ⅛ teaspoons black pepper
- 1 teaspoon dried thyme
INSTRUCTIONS
- Preheat the oven: Set your oven to 300°F (150°C).
- Make the dressing: In a small bowl, mix together 3 tablespoons olive oil, 2 tablespoons sugar, grated garlic, oregano, thyme, salt, and black pepper. Stir until combined.
- Prep the tomatoes: Slice the cherry tomatoes in half and arrange them cut-side up on a baking sheet in a single layer.
- Season the tomatoes: Spoon a little of the dressing over each tomato half. Try to coat as evenly as possible without drenching them.
- Roast low and slow: Place in the oven and roast for 1½ hours. The tomatoes should be soft, shriveled, and slightly caramelized.
- Baste and serve: Just before serving, spoon the flavorful oil and juices from the tray back over the tomatoes.
ADD YOUR OWN PRIVATE NOTES
NUTRITION
Calories: 177kcalCarbohydrates: 13gProtein: 1gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gSodium: 595mgPotassium: 263mgFiber: 1gSugar: 10gVitamin A: 573IUVitamin C: 26mgCalcium: 29mgIron: 1mg
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