Tomato Confit
- Level: Easy
- Yield: 1 1/2 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 152
- Total Fat
- 14
- Saturated Fat
- 2
- Carbohydrates
- 7
- Dietary Fiber
- 2
- Sugar
- 4
- Protein
- 2
- Cholesterol
- 0
- Sodium
- 398
- Total: 2 hr 5 min
- Active: 5 min
Ingredients
10 Roma tomatoes, cut in half lengthwise
1/4 cup extra-virgin olive oil
1 tablespoon fresh thyme
1/2 teaspoon crushed red pepper flakes
2 cloves garlic, minced
Kosher salt and freshly cracked black pepper
Directions
- Preheat the oven to 300 degrees F.
- Toss the tomatoes with the olive oil, thyme, red pepper flakes and garlic in a bowl. Season with salt and pepper.
- Fit a baking sheet with a wire rack and arrange the tomato halves cut-side up on the rack. Cook the tomatoes until shriveled and tender, 1 1/2 to 2 hours.
- Serving suggestions: Roughly chop the tomatoes, transfer to a serving bowl, top with freshly grated Parmesan and serve with crostini. Use as a condiment for roasted fish or chicken or stir into store-bought tomato sauce to improve the flavor.