Cherry Toamto Confit

10
Ingredients

15m
Prep Time

2h
Cook Time

2h 15m
Ready In

Recipe: #34604

March 28, 2020

Categories: Tomato, Austrian, Italian, Picnic, Oven Bake, Gluten-Free, Kosher, Low Cholesterol No Eggs, Non-Dairy, Vegan, Vegetarian, Fresh Tomatoes, Herbs, more

recipe by:
Tisme

"I have been making this fantastic recipe with my homegrown cherry tomato's. When the tomato's are done this way, the flavors of the tomato's is so more intense. I have used this recipe in so many different ways this summer. you could use different herbs and I think you could also use onions or shallots if you liked."

Original is 4 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (158.1 g)
Calories 268.8
Total Fat - 27.3 g
Saturated Fat - 3.8 g
Cholesterol - 0 mg
Sodium - 10.1 mg
Total Carbohydrate - 6.5 g
Dietary Fiber - 1.5 g
Sugars - 4.1 g
Protein - 1.3 g
Calcium - 20.3 mg
Iron - 0.7 mg
Vitamin C - 16.6 mg
Thiamin - 0.1 mg

Step 1

Preheat your oven to 250°F.

Step 2

Place the cherry tomatoes in a shallow baking dish, then top the tomatoes with the sliced garlic; tuck in the thyme, bay leaves and oregano around the tomatoes, making sure they are spread evenly around the dish. Drizzle olive oil over the tomatoes.

Step 3

Note ~Tomatoes need to be quarter to half way submerged in the oil.

Step 4

Sprinkle the tomatoes with sugar then season with salt & pepper to taste, add the balsamic vinegar and toss tomatoes very gently to coat in oil and vinegar. You may need to re- arrange herbs and garlic again to distribute evenly.

Step 5

Stir very gently turning and stirring the tomatoes every so often so as they do not burn.

Step 6

Bake until the tomatoes begin to shrivel or wrinkle up and just start to brown, but do not let them burst. Baking time should be 1 1/2 - 2 hours, may longer in some cases.

Step 7

Remove tomatoes from the oven and allow to cool at room temperature. Remove and discard the garlic and herbs before storing.

Step 8

Transfer the tomatoes to an airtight container, covering the tomatoes with their cooking oil (adding more if necessary). Store in the refrigerator for up to 2 weeks. They can also be portioned out and frozen in containers.

Step 9

NOTE: When storing in fridge make sure tomatoes are completely covered with olive oil to prevent air from reaching and spoiling them. The olive oil may harden in the fridge, all that is needed is to remove them from the fridge and bring to to room temperature to serving.