Tomato Garlic Confit
Tomato Garlic confit with some fresh basil on top is a super easy and uber delicious appetizer. It will take less than 5 minutes to prep and 40 minutes in the oven. You can toss Tomato Garlic Confit with pasta, top it on risotto, rice or enjoy with grilled meat and fish. We finished it with some crusty sourdough bread, pretty much wiped the plate clean with the last slice of the bread.
Ingredients
- 1 lb cherry tomatoes
- 5 cloves of garlic
- Few sprigs of fresh thyme or rosemary (optional)
- ⅓ cup olive oil
- ½ teaspoon salt
- 10 to 12 fresh basil leaves
Instructions
- Preheat the oven to 375 F
- In a baking tray layer the tomatoes, cut in half if it’s not too small.
- Slice the garlic and layer on top along with the sprigs of thyme. Sprinkle salt and pour the oil.
- Bake it for 40 minutes.
- Once you take it out, add the fresh basil leaves gently pour some of the hot oil on the basil leaves.
- Enjoy it right away or let it cool down completely and then store it in a glass airtight jar.
Video
Notes
Make Stovetop Tomato Garlic Confit
You don’t necessarily need an oven for this. You can add everythingin a heavy bottom skillet and let it slow simmer until the tomato released it
juices and softens.
Nutrition
Calories: 719kcalCarbohydrates: 18gProtein: 4gFat: 73gSaturated Fat: 10gPolyunsaturated Fat: 8gMonounsaturated Fat: 53gSodium: 1214mgPotassium: 1002mgFiber: 3gSugar: 11gVitamin A: 2429IUVitamin C: 104mgCalcium: 58mgIron: 4mg