Tomato garlic confit is a warm weather staple, it is super versatile and so simple to pull together.
Total Time
2hr 15min
5.0
7 Ratings
Author: Ful-Filled
Servings:
4
Ingredients
•
3
cups
Cherry Tomatoes
•
1/2
cup
Extra-Virgin Olive Oil
•
3
cloves
Garlic
, peeled
•
3
sprigs
Fresh Rosemary
•
5
sprigs
Fresh Thyme
•
to taste
Salt
•
2
cups
Greek Yogurt
•
1
cup
Feta Cheese
, crumbled
•
to taste
Bread
Cooking Instructions
1.
Preheat oven to 250 degrees F (120 degrees C).
2.
Fill a baking pan with whole Cherry Tomatoes (3 cups) - add Extra-Virgin Olive Oil (1/2 cup), Garlic (3 cloves), Fresh Rosemary (3 sprigs), and Fresh Thyme (5 sprigs) to the pan and sprinkle the pan contents generously with Salt (to taste).
3.
Cook, uncovered for 2-3 hours until the tomatoes are swollen and the skins are wrinkled. Total time depends on the size of your cherry tomatoes.
4.
Let tomatoes cool to room temperature.
5.
Once the confit is finished baking and has cooled down a bit, combine the Greek Yogurt (2 cups) and the Feta Cheese (1 cup) either in a large bowl or in the bowl of a food processor.
6.
Either whip the feta & yogurt by hand with a large whisk until light and fluffy (just a couple of minutes should do) or for a smoother end result, blitz in the food processor until smooth and fluffy.
7.
Spread a bed of whipped feta yogurt on each plate, top with tomato & garlic confit and serve with Bread (to taste) and some fried eggs if that sounds good to you!
Nutrition Per Serving
CALORIES
482
FAT
41.7 g
PROTEIN
18.0 g
CARBS
11.8 g
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