Tomato Confit (Slow Roasted Tomatoes)

Extend the life of your cherry tomatoes with tomato confit to serve in pasta, pizza, sandwiches, wraps, bruschetta, or as a quick snack. Ingredients with an asterisk (*) are available seasonally right here in North Iowa! Click on select ingredients to find them nearby or stop by your local farmer's market.
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Prep Time 5 minutes
Cook Time 2 hours
Total Time 2 hours 5 minutes
Course Appetizer
Cuisine American
Servings 1 quart
Calories 1632 kcal

Ingredients
  

  • 2 pints cherry tomatoes* fresh and ripe
  • 6 cloves garlic*
  • 1 bunch oregano* or thyme*
  • ¾ cup olive oil we used Garlic Herb Olive Oil from Olivelle from Simply Nourished MC
  • 1 tsp salt
  • pepper to taste

Instructions
 

  • Rinse, dry, and put tomatoes onto a baking sheet. Place the herbs and garlic evenly between tomatoes.
  • Add the olive oil so that the tomatoes are 1/4 to 1/3 covered.
  • Slow roast in the oven for 2 - 2 1/2 hours at your oven's lowest temperature (convection/fans on if you've got them). Tomatoes should blister, but not burst completely. They will still maintain their shape.
  • Remove from oven and cool completely.
  • Transfer everything into a quart jar (oil included). Add more oil if the tomatoes are not completely covered. Store in the refrigerator for up to 2 weeks.
  • Add to sauces, pastas, sandwiches, wraps, on toast, with bruschetta, etc. When tomatoes are gone, you can use the remainder of the olive oil for cooking.

Nutrition

Calories: 1632kcalCarbohydrates: 45gProtein: 10gFat: 163gSaturated Fat: 23gPolyunsaturated Fat: 18gMonounsaturated Fat: 118gSodium: 2436mgPotassium: 2150mgFiber: 7gSugar: 24gVitamin A: 4646IUVitamin C: 221mgCalcium: 156mgIron: 8mg
Keyword tomatoes