Tomatoes Confit with Garlic
Tomatoes confit with garlic and herbs make for a great topping for pasta, fish and toast. I love serving them over grilled food because they add so much flavor. It's a great way to preserve tomatoes end of the season!
Servings 6 servings
Calories 494kcal
Equipment
Ingredients
- 16 ozs cherry tomatoes
- 1 elephant garlic about 10-15 regular garlic cloves
- 2 rosemary sprigs
- 5 thyme sprigs
- 3 oregano sprigs
- 1.5 cup olive oil extra virgin
Instructions
- Peel garlic cloves, set aside. If they're too big, you can slice them too. Make a bouquet with fresh herbs and tie them together with kitchen twine.
- Rinse tomatoes and let them air dry in a colander. You can try to preserve the vine part so they look prettier but the stems and vine are not necessary.
- Add tomatoes to a shallow baking dish. A dutch oven like the one pictured or a cast iron dish work best, the heavier the better it absorbs heat and it keeps it.
- Add garlic, herbs and if you want salt and pepper. Cover the tomatoes in oil.
- Pre-heat oven to 275 degrees Fahrenheit. Place baking dish inside the oven once it has reached the temperature. Let the tomatoes slowly cook for about 1 hour and 15 minutes. Let rest when done and add to a jar as soon as tomatoes confit are cool enough to handle. Serve as desired!
Notes
- Salt/pepper optional - you can add them to tomatoes confit as they roast and the flavor will be better incorporated. Or you can keep them out and add as needed based on how you'll use these tomatoes.
- Store in an (affiliate) airtight glass jar in the refrigerator.
- Use over pasta, fish, grilled meats or over sourdough bread etc etc.
- ***Calories - please note that you're not consuming the whole oil in your serving, it mostly spill over the bread and onto the plate etc.
Nutrition
Calories: 494kcal | Carbohydrates: 4g | Protein: 1g | Fat: 54g | Saturated Fat: 7g | Monounsaturated Fat: 39g | Sodium: 10mg | Potassium: 181mg | Fiber: 1g | Sugar: 2g | Vitamin A: 428IU | Vitamin C: 19mg | Calcium: 22mg | Iron: 1mg