Confited Tomatoes
The sweet flavor of confited tomatoes begins with fresh, ripe tomatoes slow-cooked in a fragrant bath of herbs, garlic and extra-virgin olive oil. This French old-world preservation concentrates the tomato flavor and extends the tomato season. Use tossed with pasta, on pizza, or bruschetta.
Servings: 1 Pint
Ingredients
- 1 pound cherry tomatoes stems removed
- 1 garlic head separated and peeled
- 4-5 fresh thyme sprigs
- ¼ teaspoon salt
- Coarse grind black pepper
- 1 cup extra-virgin olive oil plus more if needed
Instructions
- Preheat the oven to 225°F
- Place the tomatoes into an ovenproof dish that will comfortably hold the tomatoes in a single layer.
- Nestle the thyme sprigs and garlic cloves around the tomatoes. Sprinkle with salt and pepper.
- Pour enough olive oil into the dish to come ¾ of the way up the tomatoes
- Transfer the dish to the oven and roast for 1-½ to 1-¾ hours or until the tomatoes are soft and wrinkled but not burst.
- Remove from the oven and allow to cool in the dish then transfer to a covered jar. Pour enough of the remaining oil over the jar keeping the tomatoes submerged.
- Refrigerate and use as needed.
Notes
- Confited tomatoes can be topped on toasted bread, tossed with pasta, added to pizza or served alongside any entree.
- Stored in a lidded container, confited tomatoes will keep for 2 weeks in the refrigerator and in the freezer for 3-months.
Nutrition
Serving: 2Tablespoons | Calories: 125kcal | Carbohydrates: 1g | Protein: 0.3g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Sodium: 40mg | Potassium: 64mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 151IU | Vitamin C: 7mg | Calcium: 5mg | Iron: 0.3mg
