Easy Tomato Confit
Sweet summer tomatoes are slow cooked in the oven with olive oil, garlic, crushed red pepper and a handful of fresh thyme.
Servings: 12
Calories: 106kcal
Ingredients
- 3 pounds grape tomatoes or cherry tomatoes
- ½ cup olive oil
- 1 teaspoon coarse salt
- 1 teaspoon fresh ground black pepper
- ¼ teaspoon crushed red pepper
- ½ teaspoon granulated sugar
- 12 cloves garlic, sliced or crushed (less is cloves are large)
- handful of fresh, tender thyme sprigs
Instructions
- Preheat oven to 275°F. Spread the tomatoes on a large rimmed baking sheet. They should just about fill the pan in a single layer. Drizzle with the olive oil and sprinkle with the salt, pepper, crushed red pepper, and sugar. Toss gently to coat.
- Add the garlic to the pan making sure it is in the olive oil. If the oil does not cover the bottom of the pan, add a little more so there are no dry spots. Add the thyme sprigs under the tomatoes so they are also in the oil. Bake for 1 ½ to 2 hours or until some of the tomatoes have burst.
- Cool to room temperature. Spoon the tomatoes into jars, discard the thyme sprigs, then pour the garlic, oil and any tomato juices into the jars to cover the tomatoes.
- Store in the refrigerator for up to two weeks or freeze for up to two months. Serve as a topping for bruschetta, with goat cheese or ricotta. Use as a topping for pizzas, or toss with hot pasta for a delicious dinner. Great on grilled cheese sandwiches too!
Notes
- Thanks Cooking Light for the inspiration!
Nutrition
Calories: 106kcal | Carbohydrates: 6g | Protein: 1g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 201mg | Potassium: 284mg | Fiber: 1g | Sugar: 3g | Vitamin A: 958IU | Vitamin C: 16mg | Calcium: 18mg | Iron: 0.4mg