Roasted Cherry Tomato Confit

Make this amazing Roasted Cherry Tomato Confit a part of your next antipasti tray. Toss these roasted beauties with some pasta or use them as a topping on grilled meat or fish. And don’t forget about finishing off your pizza with some. The possibilities are endless.

Total Time

1hr 40min

5.0

2 Ratings

Author: A Hint of Rosemary

Servings:

Ingredients

•

9 cups

Cherry Tomatoes

or Grape Tomatoes

•

3/4 cup

Extra-Virgin Olive Oil

•

1 tsp

Kosher Salt

•

1 tsp

Freshly Ground Black Pepper

•

10 cloves

Garlic , peeled, sliced

•

8 sprigs

Fresh Thyme

•

to taste

Fresh Herbs

(optional)

Cooking Instructions

Preheat the oven to 275 degrees F (140 degrees C).

Spread Cherry Tomatoes (9 cups) onto a large rimmed baking sheet. Add Extra-Virgin Olive Oil (3/4 cup) , Kosher Salt (1 tsp) , Freshly Ground Black Pepper (1 tsp) , and Garlic (10 cloves) ; toss gently to coat. Tuck Fresh Thyme (8 sprigs) into the mixture.

Bake at 275 degrees F (140 degrees C) until tomatoes are wilted but not all have burst, for 1 1/2-2 hours.

Cool tomato mixture to room temperature; discard thyme and any random tomato stems. At this time, additional Fresh Herbs (to taste) can be added if desired. Serve immediately.

Author's Notes

To store the tomatoes, transfer the mixture with the accumulated pan juices to an airtight container. Top off with additional extra virgin olive oil so that all tomatoes are fully immersed.

Can be stored in the refrigerator for up to 1 month. Be sure to bring to room temperature before serving.

Nutrition Per Serving

CALORIES

364

FAT

33.2 g

PROTEIN

4.9 g

CARBS

15.6 g