In the Kitchen: Tomato Confit
I often make tomato confit when I notice my cherry tomatoes are a bit wrinkly and past their salad prime. This is a go-to for us whether entertaining or a weeknight family meal.
16 oz Cherry Tomatoes
4 tbsp Olive Oil
4 cloves garlics, smashed and roughly chopped
1/2 tsp salt
1/4 tsp ground black pepper
1/4 tsp red pepper flakes
6 sprigs fresh thyme
6 sprigs fresh oregano
Preheat oven to bake at 300 degrees. Add all ingredients to a shallow baking dish. Toss all ingredients to coat all ingredients in oil. Bake for 1.5-2 hours.
Tomato Confit and goat cheese appetizers: Serve a crostini with a swipe of goat cheese and a spoonful of tomato confit. Be sure to drizzle the oil the tomatoes baked in over the top.
Tomato Confit Pasta: Toss the Tomato Confit with Pasta of your choice and goat cheese for a delicious pasta dish.
Tomato Confit with Burrata and Arugula: When I am following Keto principles, I will serve the tomato confit over burrata and arugula for a delicious side or salad.