Tomato Confit
This easy, super-flavorful condiment is highly versatile. Use it in a grilled cheese, atop bruschetta, spooned over cooked chicken or fish, on a cheese plate, or even as a side dish.
Servings: 8
Ingredients
- 2 pints about 22 ounces/(625 grams) grape tomatoes
- ⅓ cup (80 ml) olive oil
- 10 garlic cloves peeled and smashed
- ½ teaspoon fine sea salt
- 2 bay leaves
- 4 thyme sprigs
- ¼ teaspoon red pepper flakes
Instructions
- Preheat oven to 250°F with a rack in the center.
- Place all ingredients into a roasting pan that can accommodate them in a single layer, and stir gently to combine.
- Roast for two hours, until tomatoes are jammy but mostly not burst. Remove bay leaves and thyme sprigs.
- Confit can be served warm or at room temperature.
Notes
- To store, spoon tomatoes and garlic into a jar and pour oil overtop, Cover tightly and store in the fridge for up to two weeks. Olive oil solidifies in the fridge, so bring it to room temperature or rewarm gently before using.
Nutrition
Serving: 1 | Calories: 17kcal | Carbohydrates: 3g | Protein: 1g | Fat: 1g | Polyunsaturated Fat: 1g | Sodium: 134mg | Fiber: 1g | Sugar: 1g