Cherry Tomato Confit
This cherry tomato confit is a true definition of the taste of summer! Simple, flavorful, and can be used in endless ways!
Servings: 1 cup
Calories: 1718kcal
Ingredients
- 520 g cherry tomatoes (approx 3 cups)
- 180 mL extra virgin olive oil (¾ cup)
- 6-7 cloves garlic peeled and crushed
- 1 tsp. salt
- sprig fresh rosemary (or 1 tsp. dried rosemary)
- ½ tsp. dried thyme
- freshly-ground black pepper to taste
Instructions
- Preheat oven to 130°C (250F). Wash and drain cherry tomatoes.
- Place tomatoes in a deep baking dish. Add peeled and mashed garlic cloves, thyme, rosemary, and olive oil. Sprinkle with salt and pepper.
- Bake for 2 to 2½ hours (depending on tomato size), or until tomatoes are wrinkly (but not completely burst).
- Allow to cool at room temperature before storing tomatoes with oil, garlic, and herbs in glass jars. Refrigerate immediately if not using in an airtight glass jar for up to 2 weeks.
Nutrition
Calories: 1718kcal | Carbohydrates: 28g | Protein: 6g | Fat: 181g | Saturated Fat: 25g | Polyunsaturated Fat: 19g | Monounsaturated Fat: 131g | Sodium: 1976mg | Potassium: 1228mg | Fiber: 5g | Sugar: 13g | Vitamin A: 2638IU | Vitamin C: 125mg | Calcium: 139mg | Iron: 8mg