Tomato Confit (Slow Roasted Tomatoes)

Extend the life of your cherry tomatoes with tomato confit to serve in pasta, pizza, sandwiches, wraps, bruschetta, or as a quick snack. Ingredients with an asterisk (*) are available seasonally right here in North Iowa! Click on select ingredients to find them nearby or stop by your local farmer's market.
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Prep Time 5 minutes
Cook Time 2 hours
Total Time 2 hours 5 minutes
Course Appetizer, Condiment, Pantry Staple
Cuisine American
Servings 1 quart
Calories 1632 kcal

Ingredients
  

  • 2 pints cherry tomatoes* fresh and ripe
  • 6 cloves garlic*
  • 1 bunch oregano* or thyme*
  • ¾ cup olive oil we used Garlic Herb Olive Oil from Olivelle from Simply Nourished MC
  • 1 tsp salt
  • pepper to taste

Instructions
 

  • Rinse, dry, and put tomatoes onto a baking sheet. Place the herbs and garlic evenly between tomatoes.
  • Add the olive oil so that the tomatoes are 1/4 to 1/3 covered.
  • Slow roast in the oven for 2 - 2 1/2 hours at your oven's lowest temperature (convection/fans on if you've got them). Tomatoes should blister, but not burst completely. They will still maintain their shape.
  • Remove from oven and cool completely.
  • Transfer everything into a quart jar (oil included). Add more oil if the tomatoes are not completely covered. Store in the refrigerator for up to 2 weeks.
  • Add to sauces, pastas, sandwiches, wraps, on toast, with bruschetta, etc. When tomatoes are gone, you can use the remainder of the olive oil for cooking.

Notes

Food Styling and Photography by Sierra Buchholz

Nutrition

Calories: 1632kcalCarbohydrates: 45gProtein: 10gFat: 163gSaturated Fat: 23gPolyunsaturated Fat: 18gMonounsaturated Fat: 118gSodium: 2436mgPotassium: 2150mgFiber: 7gSugar: 24gVitamin A: 4646IUVitamin C: 221mgCalcium: 156mgIron: 8mg
Keyword garlic, herbs, oregano, thyme, tomatoes, under5