Confit Tomatoes
These summery confit tomatoes are slow roasted over low heat with garlic and rosemary. Tomato confit is the perfect way to use summer tomatoes.
Servings: 10
Equipment
- Measuring cups
- Baking dish
Ingredients
- 5 cups cherry tomatoes
- 1 head garlic sliced in half
- 1 ½ cups olive oil
- few springs rosemary or thyme
Instructions
- Preheat the oven to 250°F (120°C).
- Add the tomatoes, oil, rosemary, and garlic to a baking dish.5 cups cherry tomatoes, 1 head garlic, 1 ½ cups olive oil, few springs rosemary or thyme
- Bake for 2-2½ hours, or until the tomatoes are wrinkled and soft.
- Let cool before serving. Store in a clean, sealed container in the fridge for up to a week or freeze up to three months.
Video
Notes
These tomatoes will last for about a week in the fridge.
Nutrition
Serving: 1 | Calories: 109kcal