Slow Roasted Cherry Tomato Confit Recipes
SLOW ROASTED CHERRY TOMATO CONFIT
Number Of Ingredients 6
Steps:
- Pre-heat oven to 275F.
- Fill a rimmed baking tray with whole cherry tomatoes. Add olive oil, garlic, thyme, and rosemary to the tray and sprinkle generously with flaky sea salt.
- Roast, uncovered for 2-3 hours until the tomatoes are swollen and the skins are wrinkled (total time will depend on the size of your tomatoes).
- Cool tomato mixture to room temperature, discard the rosemary, thyme, and garlic (this lengthens the shelf life of the tomatoes). Store tomatoes with oil and accumulated pan juices in an airtight container (I use mason jars) in refrigerator up to 2 weeks, or freeze up to 2 months. Bring tomatoes to room temperature before serving (as the olive oil will harden in the fridge/freezer).
CHERRY TOMATO CONFIT
Any variety of cherry tomatoes will work here, and I recommend using several, just because it's pretty. Once made, this keeps several weeks in the fridge. Keep the tomatoes covered by the olive oil.
Provided by Hank Shaw
Categories Appetizer Condiment Main Course Pasta
Time 4h10m
Number Of Ingredients 5
Steps:
- Preheat the oven to 225°F. Arrange the tomatoes in one layer in sheet pans. Scatter the garlic cloves among them. Drizzle the olive oil over everything and sprinkle everything with salt. Set in the oven for between 2 and 5 hours.
- When the tomatoes have collapsed and have simmered for at least 1 hour, sprinkle the herbs over everything. Turn off the heat and leave the pans in the oven. Once everything has returned to room temperature, pack into containers. This will keep several weeks in the fridge.
Nutrition Facts : Calories 185 kcal, Carbohydrate 6 g, Protein 1 g, Fat 18 g, SaturatedFat 3 g, Sodium 14 mg, Fiber 1 g, Sugar 3 g, UnsaturatedFat 15 g, ServingSize 1 serving
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