How To Make Tomato Confit
Servings: 10
Calories: 63kcal
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.
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Ingredients
- 450 g high-quality cherry tomatoes (1 lb)
- 3 garlic cloves grated
- 7-8 sprigs fresh thyme
- 2 teaspoon demerara sugar
- 4 tablespoon Extra-virgin olive oil
- sea salt I used Maldon sea salt flakes & black pepper
- 1 teaspoon high-quality balsamic vinegar
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 half-way submerged.
- Sprinkle with sugar and season with salt & pepper to taste. Add the balsamic vinegar and toss gently to coat.
- Bake at 130°C/260°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 (add extra olive oil if necessary). Store in the fridge for up to 2 weeks.
Video
Notes
Storing tips:
Store in airtight containers, topping the tomatoes with their cooking oil (add extra olive oil if necessary). Store in the refrigerator for up to 2 weeks.
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