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Slow Roasted Cherry Tomatoes (Tomato Confit)
This cherry tomato confit is one of the simplest, most flavorful ways to preserve the taste of summer. Roasting tomatoes low and slow with garlic concentrates their sweetness and creates a rich, savory oil you’ll want to pour on everything. It takes almost no effort and is endlessly versatile!
👥 2 Servings⏱️ Prep & Cook: 1h 40m⏳ Prep: 10 min🔥 Cook: 1h 30m👤 Nicole Gaffney📖 coleycooks
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- oven
- baking dish
📝 Preparation Steps
1
Preheat your oven to 300°F.
2
Place the tomatoes in a 9x13 baking dish, trying to keep them in a single layer as much as possible (some overlap is okay). Pour in the olive oil.
3
Scatter the smashed garlic cloves and thyme sprigs over the tomatoes. Season with salt and black pepper.
garlic (peeled and lightly smashed)8 clovessalt1 teaspoon
4
Roast for 1 - 1½ hours. Check after ⏱️ 1 hour. The tomatoes should be softened and some may have started to burst.
5
Once cooked, remove the dish from the oven. Let it cool slightly in the baking dish for about ⏱️ 10-15 minutes.
6
While still warm (but not piping hot), stir in fresh basil leaves. They will wilt slightly.
fresh basil leaves
7
Store in the fridge for up to 2 weeks. The oil will solidify; let it come to room temperature or gently warm to liquefy before serving.
Nutrition Facts
calories
847 kcal
fat Content
87 g
serving Size
1 serving
fiber Content
3 g
sugar Content
9 g
sodium Content
974 mg
protein Content
4 g
carbohydrate Content
19 g
saturated Fat Content
12 g
unsaturated Fat Content
72 g
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