Cherry Tomato Confit
Cherry tomatoes, slowly roasted in olive oil, herbs, garlic, and spices and enjoyed as a condiment.
Servings: 24 servings
Calories: 87kcal
Equipment
Ingredients
- 1 quart cherry tomatoes
- 1 bulb garlic
- 4 sprigs fresh herbs
- 1 teaspoon sea salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon crushed red pepper (optional)
- 1 cup extra virgin olive oil (may need more)
Instructions
Preheat the oven to 250°F
- Wash and dry cherry tomatoes. Arrange the tomatoes in a single layer in a medium pan or baking dish. Nestle the fresh herbs in-between the tomatoes. Next, slice the garlic bulb in half horizontally and arrange both ends in between the tomatoes, cut side up.
- Season the tomatoes, garlic, and herbs with salt, black pepper, and crushed red pepper. Drizzle olive oil over the pan until the tomatoes are submerged halfway. Depending on the size of your pan, you may need more or less oil.
- Bake tomatoes for 2 hours then allow to come to room temperature before you discard the herbs and squeeze the garlic cloves out of their peel. Transfer to three 8-ounce jars and refrigerate or freeze.
Notes
- If you'd like, gently mix in some balsamic vinegar into your tomato confit.
- Blend the ingredients to make an incredible condiment that can be added to recipes for an instant pot of flavor.
- Drain the excess oil and use it when cooking to add incredible flavor to your dishes!
- Tomato confit can also be added to sandwiches, mixed into Instant Pot spaghetti sauce to enhance the flavor, or served over chicken, beef, or fish. Or serve cherry tomato confit on crostini with a sprinkle of parmesan cheese.
Nutrition
Serving: 2tablespoon | Calories: 87kcal | Carbohydrates: 0g | Protein: 0g | Fat: 9g | Saturated Fat: 1g | Cholesterol: 0mg | Sodium: 26mg | Fiber: 0g | Sugar: 1g
