Recipe courtesy of Mary Berg
Tomato Confit with Goat Cheese and Herbs
Getting reviews...
- Level: Easy
- Total: 1 hr 45 min (includes cooling time)
- Active: 20 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 294
- Total Fat
- 26 g
- Saturated Fat
- 6 g
- Carbohydrates
- 12 g
- Dietary Fiber
- 3 g
- Sugar
- 7 g
- Protein
- 6 g
- Cholesterol
- 9 mg
- Sodium
- 606 mg
Deliciously slow cooked to perfection, this tomato confit served with creamy goat cheese and tangy herbs is the perfect appetizer to serve to any crowd.
- Level: Easy
- Total: 1 hr 45 min (includes cooling time)
- Active: 20 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 294
- Total Fat
- 26 g
- Saturated Fat
- 6 g
- Carbohydrates
- 12 g
- Dietary Fiber
- 3 g
- Sugar
- 7 g
- Protein
- 6 g
- Cholesterol
- 9 mg
- Sodium
- 606 mg
Ingredients
Directions
- Heat your oven to 325 degrees F and prepare your tomatoes by quartering, coring and removing the juicy pulp from the inside.
- Add the tomatoes to a baking dish along with the shallots, thyme, oil and brown sugar and season with salt and black pepper.
- Roast in your oven for 1 hour and 15 minutes. As soon as you remove the tomatoes from the oven, remove the sprigs of thyme and stir in the parsley and garlic. Allow the tomatoes to cool slightly or fully to room temperature and serve scattered with the goat cheese.
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