Confit Tomatoes

Easy, beautiful and delicious. Confit tomatoes are a 5-minute prep for almost a week`s worth of deliciously tender and cooked tomatoes.

Start by pre-heating your oven to 275F.

Wash and drain about 40 Cherry/Grape Tomatoes, place them whole in a large baking dish.

Peel 5-7 garlic cloves and smash them once with a kitchen mallet or the side of your chef knife (carefully). Add them to the dish.

Note: You don`t want to make garlic paste, you just want to slightly break it down so the juices and flavours can come out.

Slice ½ Spanish onion thinly (julienne cut) and add that to the dish as well.

Cover the tomatoes almost halfway with ½ cup or more (if needed) of good olive oil. Sprinkle a teaspoon of salt on everything and place a couple of sprigs of fresh rosemary and thyme in the middle of the dish.

Give everything a light mix so the salt and oil are on every surface in the dish.

Roast it at 275F for about 2 and a half hours. The onions and garlic should be tender and caramelized, the tomatoes mostly cooked and tender.

Enjoy it with a piece of toast, steak, chicken, salad, omelette and whatever else you would add tomatoes to. These little guys will stay well sealed in the fridge for days to add sweetness and umami to your weekly dishes.

Confit Tomatoes

Servings: 40-50 Tomatoes

Time: 2h30

Ingredients

40-50 Grape Tomatoes (or Cherry)

½+ Cup of Extra Virgin Olive Oil

½ Spanish Onion (sliced)

5-7 Garlic Cloves (smashed)

1-2 Sprigs Fresh Thyme

1-2 Sprigs Fresh Rosemary

Step-by-Step

1.       Put all ingredients into a large baking dish and mix well, make sure the oil is covering the tomatoes almost halfway.

2.       Roast for 2h30 until tender.