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RECIPE
7 INGREDIENTS 4 STEPS 1hr 40min

Roasted Cherry Tomato Confit

5.0
1 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.
Roasted Cherry Tomato Confit Recipe | SideChef
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.
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/
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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/
1hr 40min
Total Time
$2.19
Cost Per Serving

Ingredients

Servings
5
US / METRIC
9 cups
Cherry Tomatoes
or Grape Tomatoes
3/4 cup
Extra-Virgin Olive Oil
plus more if necessary for storing
1/2 Tbsp
1 tsp
Freshly Ground Black Pepper
10 cloves
Garlic , peeled, sliced
8 sprigs
to taste
Fresh Herbs
(optional)

Try This Recipe

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Nutrition Per Serving

VIEW ALL
CALORIES
364
FAT
33.2 g
PROTEIN
4.9 g
CARBS
15.6 g

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 Instructions

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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 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.

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5.0
1 Ratings
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Nutrition Per Serving
Calories
364
% Daily Value*
Fat
33.2 g
43%
Saturated Fat
4.7 g
24%
Trans Fat
0.0 g
--
Cholesterol
0.0 mg
0%
Carbohydrates
15.6 g
6%
Fiber
4.6 g
16%
Sugars
9.0 g
--
Protein
4.9 g
10%
Sodium
917.1 mg
40%
Vitamin D
--
--
Calcium
103.9 mg
8%
Iron
3.5 mg
19%
Potassium
28.9 mg
1%
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