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SideChef
Recipes
Dairy-Free
Roasted Cherry Tomato Confit
Recipe

7 INGREDIENTS • 4 STEPS • 1HR 40MINS

Roasted Cherry Tomato Confit

5
2 ratings
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.
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A Hint of Rosemary
Hi, I'm Rosemary! I am a stay-at-home mom who loves to spend time in my kitchen, prepare food for my family, and am always on the lookout for good gluten-free recipes!
http://www.ahintofrosemary.com/
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.
1HR 40MINS
Total Time
$2.19
Cost Per Serving
Ingredients
Servings
5
US / Metric
Cherry Tomato
9 cups
Cherry Tomatoes
or Grape Tomatoes
Extra-Virgin Olive Oil
3/4 cup
Extra-Virgin Olive Oil
plus more if necessary for storing
Kosher Salt
1/2 Tbsp
Kosher Salt
Freshly Ground Black Pepper
1 tsp
Freshly Ground Black Pepper
Garlic
10 cloves
Garlic, peeled, sliced
Fresh Thyme
8 sprigs
Fresh Thyme
Fresh Herbs
to taste
Fresh Herbs
optional
Nutrition Per Serving
VIEW ALL
Calories
364
Fat
33.2 g
Protein
4.9 g
Carbs
15.6 g
Add to plan
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Roasted Cherry Tomato Confit
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author_avatar
A Hint of Rosemary
Hi, I'm Rosemary! I am a stay-at-home mom who loves to spend time in my kitchen, prepare food for my family, and am always on the lookout for good gluten-free recipes!
http://www.ahintofrosemary.com/

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.
Cooking InstructionsHide images
step 1
Preheat the oven to 275 degrees F (140 degrees C).
step 2
Spread Cherry Tomatoes (9 cups) onto a large rimmed baking sheet. Add Extra-Virgin Olive Oil (3/4 cup), Kosher Salt (1/2 Tbsp), Freshly Ground Black Pepper (1 tsp), and Garlic (10 cloves); toss gently to coat. Tuck Fresh Thyme (8 sprigs) into the mixture.
step 2 Spread Cherry Tomatoes (9 cups) onto a large rimmed baking sheet. Add Extra-Virgin Olive Oil (3/4 cup), Kosher Salt (1/2 Tbsp), Freshly Ground Black Pepper (1 tsp), and Garlic (10 cloves); toss gently to coat. Tuck Fresh Thyme (8 sprigs) into the mixture.
step 3
Bake at 275 degrees F (140 degrees C) until tomatoes are wilted but not all have burst, for 1 1/2-2 hours.
step 3 Bake at 275 degrees F (140 degrees C) until tomatoes are wilted but not all have burst, for 1 1/2-2 hours.
step 4
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.
step 4 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.
Tags
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Dairy-Free
Gluten-Free
Keto
Low-Carb
Shellfish-Free
Vegan
Vegetarian
Side Dish
Summer
Spreads & Dips
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