Description
Learn how to make flavorful tomato confit with our slow roasted tomatoes recipe. Perfect for adding depth to your dishes. Click to get started!
Ingredients
- 2 pints (946 ml) cherry tomatoes
- 2 heads garlic sliced in half (no need to peel them)
- 2 large shallots peeled and sliced in half
- A handful of fresh herbs such as basil, oregano, thyme, or rosemary
- 1 tsp (5 ml) salt
- 1/4 tsp (1 ml) freshly ground black pepper
- 1 1/2 cups (355 ml) vegetable oil or enough to almost reach the tops of the tomatoes
- Crusty baguette
- Cheese
- Crackers
- Beef slices
Instructions
- Get the dish ready. Heat the oven to 400°F. Arrange the cherry tomatoes in a baking dish, then place the halved garlic heads and shallots alongside them, cut sides facing up.
- Pour in the vegetable oil, ensuring it nearly covers the tomatoes. You might need additional oil based on the dish size. Season with salt and pepper, and sprinkle the fresh herbs over the top.
- Roast in the oven for 60 minutes, or until the garlic and shallots are tender and sweet, and the tomatoes are slightly caramelized and starting to burst. Allow to cool a bit before handling. Carefully press the garlic cloves out of their skins into the mixture and discard the peels. Enjoy with crusty baguette, crackers, cheese, or some slices of beef.
Notes
- Use a variety of fresh herbs like basil, oregano, thyme, or rosemary to enhance the flavors of the roasted cherry tomatoes.
- Allow the roasted garlic and shallots to cool slightly before handling to prevent burns.
- Serve the roasted cherry tomatoes with crusty baguette, cheese, crackers, or beef slices for a satisfying meal or appetizer.
