Tomato Confit
Whether you have a garden or not you must try this Tomato Confit! I cannot believe how much flavor you can get from roasting tomatoes and how easy this recipe actually is! A few simple ingredients and you are on your way to having the tastiest Tomato Confit you've ever had! We like to have it over hearts of palm "spaghetti" with grilled chicken but it would be amazing on crispy bread, any kind of pasta or zoodles or right out of the jar!
Ingredients
- 1.5 lb1.5 lb1.5 lb Cherry Tomato
- 1 head1 head1 head Garlic, skin on, cut in half
- 1 cup1 cup1 cup Extra Virgin Olive Oil, may need more or less
- 1 whole1 whole1 whole Lemon, zested
- 2 tsp2 tsp2 tsp Salt
- 1 tsp1 tsp1 tsp Black Pepper
- 5 sprigs5 sprigs5 sprigs fresh Thyme, optional but recommended
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Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat oven to 225
- Place tomatoes in oven proof casserole dish, in one layer
- Add garlic halves to dish
- Pour olive oil over so that it comes about half way up the tomatoes being sure to drizzle over the garlic as well
- Sprinkle with salt and pepper
- Zest lemon over top
- Place thyme sprigs on top
- Roast for 90 minutes (its worth the wait and the house will smell amazing!)
- You can store in glass jar, allow to cool, squeeze roasted garlic out of the skin and put cloves in jar and cover with oil
- Will last several weeks in refrigerator
- Enjoy!
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My Notes:
About This Recipe
Show nutritional information
Coconut Free Dairy Free Egg Free GAPS Gluten Free Grain Free Keto Nut Free Other Paleo Pescetarian Plant Based Shellfish Free Side Dishes Specific Carbohydrate Diet Sugar Free Vegan Vegetarian Whole30This is our estimate based on online research. | |
Calories: | 508 |
Fat: | 56 g |
Carbohydrates: | 8 g |
Protein: | 1 g |
Cholesterol: | 0 g |
Sodium: | 1075 mg |
Fiber: | 2 g |
Sugars: | 3 g |
Calculated for total recipe. |
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