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.
Servings: 1 quart
Calories: 1632kcal
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: 1632kcal | Carbohydrates: 45g | Protein: 10g | Fat: 163g | Saturated Fat: 23g | Polyunsaturated Fat: 18g | Monounsaturated Fat: 118g | Sodium: 2436mg | Potassium: 2150mg | Fiber: 7g | Sugar: 24g | Vitamin A: 4646IU | Vitamin C: 221mg | Calcium: 156mg | Iron: 8mg