Slow Roasted Tomato Confit
Confit, from the French word "confire" meaning "to preserve," is a cooking technique where food is cooked slowly in fat (often olive oil for vegetables) at a low temperature. The slow cooking process concentrates the natural sugars in the tomatoes, creating a sweet, rich flavor. The olive oil also infuses the tomatoes with its own flavor.
Servings: 6
Calories: 271kcal
Ingredients
- 2 pints of small tomatoes, such as cherry or grape
- 4 peeled garlic cloves
- 4 sprigs of fresh herbs such as basil oregano or thyme
- ¾ cup extra-virgin olive oil
- 1 teaspoon coarse kosher salt
- 1/2 teaspoon freshly ground black pepper
Instructions
- Heat the oven to 300. Place the tomatoes, garlic, and herbs in a medium ovenproof dish or skillet.
- Add the oil and season with salt and pepper.
- Roast uncovered until the tomatoes are shriveled and the juices have rendered, about 2 hours.
- Serve hot, warm or room temperature over bread, pasta, vegetables or meat. Keeps in an airtight container in the refrigerator for up to 1 week.
Nutrition
Calories: 271kcal | Carbohydrates: 7g | Protein: 2g | Fat: 27g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 20g | Sodium: 396mg | Potassium: 385mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1329IU | Vitamin C: 22mg | Calcium: 21mg | Iron: 1mg