How To Make Tomato Confit
Delicious, slowly cooked to perfection and packed with tons of flavour, tomato confit can elevate almost any kind of meal and they require just 2 minutes prep! Naturally dairy-free, gluten-free and vegan.
Serving: 10
Calories: 63kcal
Ingredients
- 1 lb cherry tomatoes
- 3 garlic cloves, grated
- 7-8 sprigs fresh thyme
- 2 teaspoon demerara sugar
- 1 cup extra-virgin olive oil, (or enough to cover the tomatoes)
- 1 teaspoon high-quality balsamic vinegar
- sea salt flakes and fresh cracked black pepper
Instructions
- Arrange the cherry tomatoes and grated garlic on a baking dish and tuck thyme sprigs around. Drizzle generously with olive oil, until the tomatoes are almost fully covered.
- Sprinkle with sugar and season with salt & pepper to taste. Add the balsamic vinegar and toss gently to coat.
- Bake at 120°C/240°F until the tomatoes are wrinkly but not all have burst, about 1-½ to 2 hours.
- Once ready, remove the tomatoes from the oven and cool at room temperature.
- Store in airtight containers, topping the tomatoes with their cooking oil. Store in the refrigerator for up to 1 week.
Video
Notes
Storing tips:
Store in airtight containers, topping the tomatoes with their cooking oil. Store in the refrigerator for up to 2 weeks.
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Nutrition
Calories: 63kcal | Carbohydrates: 3g | Protein: 1g | Fat: 6g | Saturated Fat: 1g | Sodium: 5mg | Potassium: 107mg | Fiber: 1g | Sugar: 2g | Vitamin A: 253IU | Vitamin C: 12mg | Calcium: 10mg | Iron: 1mg
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.