- Level: Easy
- Total: 1 hr 50 min (includes cooling time)
- Active: 5 min
- Yield: approximately 3 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 193
- Total Fat
- 18 g
- Saturated Fat
- 3 g
- Carbohydrates
- 7 g
- Dietary Fiber
- 2 g
- Sugar
- 4 g
- Protein
- 2 g
- Cholesterol
- 0 mg
- Sodium
- 29 mg
Confit involves cooking something in fat at a low temperature. Preparing food in this way unlocks flavors that aren’t possible when you cook something quickly. With this recipe, the result is a jam-like tomato mixture that you can use in many ways, such as a light pasta sauce or topping for any kind of bread.
- Level: Easy
- Total: 1 hr 50 min (includes cooling time)
- Active: 5 min
- Yield: approximately 3 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 193
- Total Fat
- 18 g
- Saturated Fat
- 3 g
- Carbohydrates
- 7 g
- Dietary Fiber
- 2 g
- Sugar
- 4 g
- Protein
- 2 g
- Cholesterol
- 0 mg
- Sodium
- 29 mg
Ingredients
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Directions
- Preheat the oven to 300 degrees F.
- Add the cherry tomatoes, olive oil, red pepper flakes, salt, black pepper, garlic and rosemary to a small baking dish. Cover with foil and bake until the tomatoes are very soft, about 1 1/2 hours.
- Remove from the oven and let cool, 15 to 20 minutes. Use as a pasta sauce or a topping for toasted bread.
