Recipe courtesy of Mary Berg
Tomato Confit with Goat Cheese and Herbs
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 294
- Total Fat
- 26
- Saturated Fat
- 6
- Carbohydrates
- 12
- Dietary Fiber
- 3
- Sugar
- 7
- Protein
- 6
- Cholesterol
- 9
- Sodium
- 606
- Total: 1 hr 45 min (includes cooling time)
- Active: 20 min
Ingredients
12 to 14 medium tomatoes
2 shallots, thickly sliced
3 to 5 thyme sprigs
3/4 cup (187 milliliters) olive oil
2 teaspoons brown sugar
Kosher salt and freshly ground black pepper
1/4 cup chopped parsley
3 garlic cloves, finely minced
5.3 ounces (150 grams) goat cheese
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.