Cherry Tomato Confit

Name: Cherry Tomato Confit
Yield: 1 & 1/2 - 2 cups
Cuisine: British
Ingredients: 2 pounds red cherry tomatoes,; 5-6 garlic cloves, peeled and smashed; 2 sprigs fresh rosemary; 3 sprigs fresh thyme; 1/2 tsp kosher salt; 1/2 tsp black pepper; 1 pinch red pepper flakes; 1 cup olive oil

Lubna’s Kitchen @lubnaskitchen

United Kingdom

Tastiest tomatoes with unlimited uses
These little beauties will be the tastiest tomatoes you have tasted. The word confit is the process of cooking food at low temperature for a long time. These confit tomatoes are easy to make.

You can use this tomatoes simple pastas, salads, risotto, bruschetta, chicken dishes, grilled fish to virtually anything you would use tomatoes for. It’s a different version of sundried tomatoes but without the sun of course. I used cherry tomatoes but , you can do this with any tomato.
The recipe itself is an amazingly simple process, it’s made by slow baking tomatoes with olive oil, herbs and garlic, plus a little seasoning.

#Tomato #OnePotRecipe #SlowCook #Garlic #Herbs #Thyme #rosemary #OliveOil #SlowBaking #Vegan #Vegetarian

Lubna’s Kitchen @lubnaskitchen

United Kingdom

#Tomato #OnePotRecipe #SlowCook #Garlic #Herbs #Thyme #rosemary #OliveOil #SlowBaking #Vegan #Vegetarian

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Ingredients

1 & 1/2 - 2 cups

2 poundsred cherry tomatoes,
5-6garlic cloves, peeled and smashed
2 sprigsfresh rosemary
3 sprigsfresh thyme
1/2 tspkosher salt
1/2 tspblack pepper
1 pinchred pepper flakes
1 cupolive oil

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Steps

1

Preheat oven to 121°C / 250°F.
Arrange the tomatoes in a single layer in a 13-inch x 9-inch baking dish. Nestle the garlic, rosemary and thyme next to the tomatoes and sprinkle with salt, pepper and red pepper flakes. Pour the olive oil over the tomatoes and herbs.
2

Roast the tomatoes for 2 to 2-1/2 hours until they are wrinkled and tender but still hold their shape. Cool to room temperature before storing in an airtight container in the refrigerator up to 2 weeks.